MOROCCAN TURKEY TAGINE
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
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.
FRUITY TURKEY TAGINE
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
Time 1h5m
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, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
TURKEY HAM TAGINE
Make and share this Turkey Ham Tagine recipe from Food.com.
Provided by ChipotleChick
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the turkey ham, curry, cinnamon, and ginger in a bowl and toss to coat.
- Heat oil in a dutch oven over medium.
- Add the garlic and cook until fragrant, stirring.
- Add turkey ham and cook until lightly browned.
- Add the beef broth, scraping up browned bits as you stir.
- Bring to a boil, and add sweet potato, onion, prunes, and lemon zest.
- Cover, reduce heat, and simmer so minutes.
- Stir and simmer another 10 minutes.
- To make couscous, boil water in a saucepan.
- Remove from heat and add the couscous, coriander, turmeric, and almonds.
- Cover and set aside 5 minutes.
- Stir in cilantro.
- Spoon couscous onto platter, make a well and pour in the tagine.
Nutrition Facts : Calories 300.9, Fat 8, SaturatedFat 2, Cholesterol 81.7, Sodium 1288, Carbohydrate 37, Fiber 5.3, Sugar 18.3, Protein 22.5
SPICY LAMB TAGINE WITH COUSCOUS
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Provided by Derf2440
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
JENNY'S TURKEY TAGINE
This recipe is a mix of several others. I used this recipe to experiment my new tajine--it turned out fantastic. I hope you enjoy it as much as my friends and I did.
Provided by jenny butt
Categories One Dish Meal
Time 1h20m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin from turkey, place in a bowl.
- Mix seasoning mix with 1/4 cup stock & pour over turkey.
- Refrigerate for several hours or overnight.
- Put all ingredients into a tagine, pour stock into tagine.
- Put onto stove top on low.
- Meal is done when meat comes away from bone.
- Serve, eat and enjoy.
Nutrition Facts : Calories 169.8, Fat 3.9, SaturatedFat 0.7, Cholesterol 3.6, Sodium 383.8, Carbohydrate 30.2, Fiber 5.8, Sugar 13.3, Protein 6.9
FISH TAGINE WITH OLIVES (MOROCCAN STEW)
Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.
Provided by FDADELKARIM
Categories Stew
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
- Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
- While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
- Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
- Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
- Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
- Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2
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- Combine the turkey ham, curry powder, cinnamon, and ginger in a bowl and toss to coat the meat.
- Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic and cook, stirring, until fragrant. Add the turkey ham and cook until lightly browned. Add the broth, scraping up the browned bits from the bottom of the pan. Bring to a boil, then stir in the sweet potato, onion, prunes, and lemon zest. Cover, reduce the heat, and simmer, stirring after 20 minutes, until the sweet potato and onion are tender, about 30 minutes.
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