Turkey tagine

    1 hour 20 min

    This Moroccan-inspired turkey tagine filled with tomatoes, courgettes, carrots and onions is best served with lots of soft bread for scooping up the sauce. You can use chicken breast instead of turkey, if preferred. You can also make the vegetable tagine and use leftover roasted turkey at Christmas!

    2 people made this

    Serves: 4 

    • Spice Mix
    • 2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • Tagine
    • 1 large onion, thickly sliced
    • 1 large potato, peeled and thickly sliced
    • 2 medium carrots, peeled and thickly sliced
    • 2 small courgettes, thickly sliced
    • 1 large green pepper, thickly sliced
    • 3 medium tomatoes, chopped
    • 3 cloves garlic, minced
    • 350g turkey breast, cubed
    • 2 tablespoons vegetable oil
    • 1 tablespoon olive oil

    Prep:30min  ›  Cook:40min  ›  Extra time:10min  ›  Ready in:1hr20min 

    1. Combine paprika, cumin, salt and pepper in a small bowl to make spice mix.
    2. Spread 1/2 of the onion slices in the bottom of a fryng pan. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, courgette, green pepper and tomatoes. Sprinkle garlic over tomatoes. Place turkey cubes 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.
    3. Cover pan and cook over medium-low heat until turkey is cooked through and the top layer of onions are soft, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

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