FRUITY TURKEY TAGINE

Fruity turkey tagine image

Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew

Provided by Emily Kydd

Time 1h5m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 red onion , thickly sliced
3 carrots , thickly sliced on the diagonal
3 parsnips , thickly sliced on the diagonal
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
½small bunch coriander , roughly chopped
1 tbsp flaked almonds
couscous , to serve
Greek yogurt , to serve

Steps:

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.

Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium