Tuesday, 8 December 2009

Turkey Tagine

I've posted this one so you can try it in a couple of weeks when you'll have plenty of leftovers to use up. Makes a change from the usual turkey curry, risotto, stew, sandwiches etc. It's a good slow cooker recipe, but can be done on the hob as well

You need:

450g Turkey meat - diced, shredded, sliced, whatever!
2 tablespoons Plain Flour (if using uncooked turkey)
Salt and Black Pepper
2 tablespoons Olive Oil
1 Large Onion - peeled and cut into wedges
4 Garlic Cloves - thinly sliced
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Turmeric powder
1 teaspoon Ras Al Hanout powder (leave this out if you can't get it)
1/4 teaspoon ground Cinnamon
2 Carrots - diced
300ml - Chicken Stock
75g Dried Apricots - chopped
3 large (beef) Tomatoes - diced
410g Tin Chickpeas - drained
1 large handful Fresh Coriander - chopped

If using uncooked Turkey meat, toss it in the flour, seasoned with the salt and black pepper. Heat half the Oil in a pan and gently fry the Onion and Garlic for 3 or 4 minutes. be careful not to burn the Onion/Garlic, you just want to soften it. Remove with a slotted spoon and place in the slow cooker.

Add the remaining oil to the pan and add the uncooked Turkey meat. Brown on all sides. (If using cooked turkey meat, add it now) Sprinkle in the spices, along with the Carrots and the Stock. Bring to the boil and add the Apricots and Tomatoes. Reduce the heat and then add to the Onions in the slow cooker. Stir well.

Cook on high for 2 hours, then add the Chickpeas and continue to cook on low for another 2/3 hours. Add the chopped Coriander just before serving

Serve with Cous Cous and fresh flat bread or Naan bread.

Feeds 4

Printable version of this Recipe

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