Moroccan Turkey Tagine
Infused with the warm, aromatic spices of North Africa, this Moroccan Turkey Tagine is a one-pot wonder that’s as comforting as it is exotic. Tender turkey pieces are simmered to perfection with sweet dried apricots, plump raisins, and hearty chickpeas in a spiced tomato-based sauce, enriched with cinnamon, cumin, turmeric, and ginger. The addition of fresh lemon juice and zest offers a zesty brightness, while a drizzle of honey balances the flavors with a subtle sweetness. Packed with vibrant vegetables like carrots and zucchini, this tagine is both wholesome and flavorful. Garnished with fresh cilantro and crunchy toasted almonds, it's perfect served over fluffy couscous, warm flatbread, or steamed rice. Ready in just over an hour, this dish is an inviting centerpiece for any weeknight dinner or special occasion, bringing the tastes of Morocco straight to your table!
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Recipe Information
Ingredients
- 500 grams turkey thigh or breast, diced into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 units garlic cloves, minced
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 medium carrots, peeled and sliced
- 1 large zucchini, diced
- 400 grams chickpeas, rinsed and drained
- 100 grams dried apricots, chopped
- 50 grams raisins or sultanas
- 400 grams canned diced tomatoes
- 500 ml chicken or turkey stock
- 1 tablespoon honey
- 1 unit lemon, juice and zest
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 50 grams slivered almonds, toasted (optional garnish)
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the turkey pieces with salt and pepper, then brown them in batches for 6-8 minutes until golden on all sides. Remove and set aside.
In the same pot, add the diced onion and minced garlic. Cook for 5 minutes until soft and fragrant.
Stir in the ground cinnamon, cumin, paprika, ginger, turmeric, and cumin seeds. Toast the spices for 1-2 minutes to release their aroma.
Add the carrots, zucchini, chickpeas, dried apricots, and raisins, stirring to coat the vegetables in the spice mixture.
Return the browned turkey to the pot, then pour in the canned diced tomatoes and chicken or turkey stock.
Stir in the honey, lemon zest, and juice. Bring the mixture to a simmer, then cover with a lid and reduce the heat to low.
Cook gently for 40-50 minutes, stirring occasionally, until the turkey is tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the tagine hot, garnished with chopped cilantro and slivered almonds if desired, alongside couscous, rice, or flatbread.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 39.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
