
Cosy turkey tagine
Serves 4
Ingredients:
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2 tsp olive oil
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2 medium onions, sliced
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2 garlic cloves, finely chopped
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1 small butternut squash, peeled, deseeded and diced into 3cm chunks
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2 peppers, deseeded and chopped into chunks
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400g turkey breasts, diced into chunks
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1.5 tbsp ras el hanout spice mix
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1 tsp ground coriander
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150g dried apricots, chopped chunkily
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1 400g can chopped tomatoes
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1/2 can of water to rinse out the tomato juice residue
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500ml low-salt stock - chicken or veg
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Ground black pepper
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Handful of coriander
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Pomegranate seeds
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Dollop of 0% fat yoghurt
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Cous cous cooked as per the instructions
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Zest of 1 lemon
Method:
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In an oven and hob-proof pan or dish, heat the oil over a medium heat and cook the onions until softened.
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Add the garlic and cook for a couple of minutes.
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Stir in all the dried spices and cook for a couple more minutes.
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Add the squash, peppers, apricots and turkey and coat in the spicy mix. Allow the meat to start to cook.
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Add the tomatoes, can water, stock and black pepper and stir thoroughly.
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Bring to the boil, cover with a lid and then place in the oven, at 180 fan for 1 hour.
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Uncover and cook for a further 30 minutes.
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Serve with cous cous and copped with a grating of lemon zest, roughly chopped coriander, pomegranate seeds and a splodge of yoghurt to temper the earthy heat.
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In the interests of peace and goodwill to all, for a vegan or veggie version, leave out the meat, up the squash and replace the yoghurt with a soya alternative.

