How to prepare Fruity turkey tagine for Christmas

This Christmas holidays are yet again a special season for sharing and socializing and food will as expected play a major role.

We decided to put together something for the leftovers of turkey, carrots and parsnips. This is something great with spicy Moroccan stew.

Fruity turkey tagine is a special recipe for the season.

Although this takes a while to prepare, about an hour, the taste and nutritional value makes it worth the sweat.

Lets go straight to getting this done:

Ingredients
  1. 1 tbsp olive oil
  2. 1 red onion, thickly sliced
  3. 3 carrots, thickly sliced on the diagonal
  4. 3 parsnips, thickly sliced on the diagonal
  5. 2 garlic cloves, crushed
  6. 2 tsp ras el hanout
  7. 500ml turkey or chicken stock
  8. 400g can chopped tomatoes
  9. 400g can chickpeas, drained and rinsed
  10. 140g mixture of dried apricots and prunes, roughly chopped
  11. 300g leftover turkey, cut into chunks
  12. good drizzle of clear honey
  13. ½ small bunch coriander, roughly chopped
  14. 1 tbsp flaked almonds
  15. couscous, to serve
  16. Greek yogurt, to serve
How to prepare

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.

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Food is ready!

Health eating!

 

This is an original Healthfoodsolution.com article. Feel free to leave comments and questions below this post.

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