Name: Apricot and turkey tagine
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 30 gram butter; 1 tablespoon oil; 750 gram turkey chops, cubed, bones discarded; 1/3 cup plain flour; 1 onion, chopped; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 pinch saffron; 1 cup chicken stock; 2 tomatoes, chopped; 1/2 cup dried apricots; 1 tablespoon honey; salt and pepper, to season; chopped pistachios, to serve; natural yoghurt, to serve; coriander leaves, to serve; couscous, to serve

Apricot and turkey tagine

The combination of perfectly cooked turkey meat and carmelised apricots makes this glorious Moroccan dish a family favourite!

Skip to Recipe

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

30 gram butter

1 tablespoon oil

750 gram turkey chops, cubed, bones discarded

1/3 cup plain flour

1 onion, chopped

2 clove garlic, crushed

2 teaspoon finely grated ginger

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 pinch saffron

1 cup chicken stock

2 tomatoes, chopped

1/2 cup dried apricots

1 tablespoon honey

salt and pepper, to season

chopped pistachios, to serve

natural yoghurt, to serve

coriander leaves, to serve

couscous, to serve

Method

1.Heat butter and half the oil in a large saucepan on high. Toss turkey in flour, shaking off excess Brown turkey in 2 batches, for 2-3 minutes. Season with salt and pepper. Set aside.

2.Heat remaining oil in same pan on high. Saute onion, garlic and ginger for 3-4 minutes until tender. Add spices and cook for 1 minute.

3.Return turkey to pan. Blend in stock, tomatoes, apricots and honey. Bring to the boil on high. Reduce heat and simmer, covered, for 20 minutes. Remove cover and simmer a further 10-15 minutes until thickened slightly.

4.Serve tagine on a bed of couscous. Drizzle with yoghurt and sprinkle with pistachios and coriander.

This tagine freezes well for up to three months.
Note

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