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Recipe

Apricot and turkey tagine

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

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Apricot and turkey tagine
  • 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

Apricot and turkey tagine
  • 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.

Notes

This tagine freezes well for up to three months.

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