Moroccan Turkey Tagine Stew recipe

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Ingredients

2 tablespoons olive oil
¾ cup chopped red onion
2 cups thinly sliced carrots
2 cups thinly sliced parsnips
2 teaspoons finely chopped garlic
1 tablespoon ras el hanout seasoning
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
1 (14 ounce) can chicken broth
½ cup water
½ cup chopped dried apricots
⅓ cup chopped pitted prunes or whole raisins
3 cups shredded cooked turkey
¼ cup chopped fresh cilantro
Greek yogurt and hot cooked couscous, optional

Nutrition Info

257.1 calories
carbohydrate: 30.9 g
cholesterol: 41.1 mg
fat: 6.9 g
fiber: 6.1 g
protein: 19.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 565.4 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion, cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips, cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning, cook 1 minute or until fragrant.

  2. Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.

  3. Stir in turkey, heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

Recipe Yield

8 cups

Recipe Note

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.

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