Moroccan Turkey Tagine
photo by ChrisI
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- generous pinch saffron thread
- 1⁄4 teaspoon ground turmeric
- 1 cinnamon stick (3 inch long)
- 1 fresh hot red chili pepper, cored seeded quartered
- 3 cups turkey stock
- 1 medium red onion, cut into wedges about 3/4 inch thick
- 2 medium carrots, peeled cut into sticks
- 2 medium parsnips, peeled cut into sticks
- 1 cup butternut squash, peeled diced (1 inch dice)
- 2 medium zucchini, cut into sticks
- 2 large tomatoes, peeled seeded diced
- 1 (15 ounce) can chickpeas, rinsed drained
- kosher salt, to taste
- 1 1⁄2 cups cooked turkey, diced
- 1⁄4 cup golden seedless raisins
- 1⁄2 cup lightly packed fresh cilantro leaves
- 2 tablespoons unsalted butter
- 1 1⁄4 cups couscous
- sambal oelek (optional) or Tabasco sauce (optional)
directions
- Keep the vegetables chunky and about the same size so they’ll be done at the same time.
- In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
- Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
- Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
- When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
- In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
- Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
- Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
- To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
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Reviews
-
This is a delicious meal and can be changed just a bit, I added potatoes, 1/4 cup of Pearl Barley, I also added 1/2 tsp of Cumin and substituted red pepper flakes vs the cut up hot pepper just a pinch of that. This is a great way to use up Christmas turkey. This recipe is one you can add to or take away pieces you don't really have a taste for. Thanks to Broke Guy for posting this. I also used dried cranberries instead of the raisins.
Tweaks
-
This is a delicious meal and can be changed just a bit, I added potatoes, 1/4 cup of Pearl Barley, I also added 1/2 tsp of Cumin and substituted red pepper flakes vs the cut up hot pepper just a pinch of that. This is a great way to use up Christmas turkey. This recipe is one you can add to or take away pieces you don't really have a taste for. Thanks to Broke Guy for posting this. I also used dried cranberries instead of the raisins.
RECIPE SUBMITTED BY
Broke Guy
United States