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Fruity turkey tagine

  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 red onion, thickly sliced
  • 3 carrots, thickly sliced on the diagonal Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 3 parsnips, thickly sliced on the diagonal Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
  • 2 garlic cloves, crushed
  • 2 tsp ras el hanout
  • 500ml turkey or chicken stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 140g mixture of dried apricots and prunes, roughly chopped
  • 300g leftover turkey, cut into chunks
  • good drizzle of clear honey
  • ½ small bunch coriander, roughly chopped
  • 1 tbsp flaked almonds
  • couscous, to serve Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
  • Greek yogurt, to serve
  • Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
  • Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.