Festive Turkey Tagine with Sweet Apricots
Ingredients
- 20g flaked almonds (Nuts)
- 1 carrot
- 800g chopped tomatoes
- 1 handful of fresh coriander
- 4 garlic clove
- 2 red onion
- 1 parsnip
- 500g free-range turkey breast portion
- 40g dried apricots (Sulphites)
- 460g chickpeas (drained)
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp ras el hanout
Description
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the carrot and parsnip into 2cm chunks (peel optional). Transfer to a lined baking tray and toss with half the ras el hanout and 1 tsp oil. Season with sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Heat a medium frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove from the pan and set aside in a small bowl.
- Finely chop or crush the garlic. Drain and rinse the chickpeas. Finely dice the onions. Place one-quarter of the onions in the bowl with the almonds. Cut the turkey into bite-sized pieces.
- Reheat the frying pan with 1 tsp oil on medium-high heat. Add the remaining onions and cook for 4-5 mins, until softened. Add the turkey and cook for 2-3 mins, until golden brown. Add the garlic, cumin, paprika and remaining ras el hanout. Cook for 1 min, then add the apricots, chopped tomatoes and chickpeas. Bring to a boil then simmer for 7-10 mins, until the sauce thickens and the turkey is cooked.
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Before serving, roughly chop the coriander (save a pinch for garnish) and stir it into the tagine along with the roasted veg. Season to taste, then serve in bowls. Garnish with the almond onion mix and remaining coriander.
