Jennys Turkey Tagine Recipes

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MOROCCAN TURKEY TAGINE



Moroccan Turkey Tagine image

Make and share this Moroccan Turkey Tagine recipe from Food.com.

Provided by Broke Guy

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

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)

Steps:

  • 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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