TURKEY TAGINE BIN YOUSSEF RECIPE | ALLRECIPES
In Morocco, the family gathers around this communal dish and tears off pieces of bread to scoop up bites of the stew. This recipe is named for the family I lived with in Fez. Be sure to use a skillet with a convex lid! Serve with lots of soft pitas. Be careful not to burn your fingers!
Provided by Kat
Categories Soups, Stews and Chili Recipes Stews
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
- Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
- Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.
Nutrition Facts : Calories 332.7 calories, CarbohydrateContent 32 g, CholesterolContent 61.4 mg, FatContent 11.6 g, FiberContent 6.6 g, ProteinContent 27.1 g, SaturatedFatContent 1.9 g, SodiumContent 661.6 mg, SugarContent 8.3 g
FRUITY TURKEY TAGINE RECIPE | BBC GOOD FOOD
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
Provided by Emily Kydd
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 16
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, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 11 grams fiber, ProteinContent 25 grams protein, SodiumContent 0.7 milligram of sodium
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