Turkey Tagine Bin Youssef Food

TURKEY TAGINE BIN YOUSSEF

Steps:

• Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
• Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
• Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

JENNY'S TURKEY TAGINE

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.

FRUITY TURKEY TAGINE

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.

MOROCCAN TURKEY TAGINE

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.