Turkey Tagine 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.

TURKEY HAM TAGINE

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.