Moroccan Turkey Tagine Stew
35Prep Time Minutes
60Total Time Minutes
13Number of Ingredients
2 tablespoons olive oil
3/4 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 can (15 oz each) garbanzo beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (14 oz each) chicken broth
1/2 cup water
1/2 cup chopped dried apricots
1/3 cup chopped prunes or whole raisins
3 cups shredded cooked turkey
1/4 cup chopped fresh cilantro
Greek yogurt and hot cooked couscous, optional
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||6 g||24%|
|Vitamin C||14 mg||24%|
|Vitamin A||5087 iu||102%|
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.
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.
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.
For homemade ras el hanout seasoning, stir together 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe.
Shredded rotisserie chicken can be used in place of turkey.