Turkey tagine

PT1H15M

Share recipe

Ingredients

Metric

Imperial

Turkey tagine

Couscous

1
Begin by slicing the turkey breast into 12 equal slices
2
Place a large pan on medium to high heat and addd the olive oil. Once hot, brown the turkey pieces in batches on all sides. Remove from the pan and set aside
  • 3 tbsp of olive oil
3
Add the peppers and onion and sauté for 3 minutes. Then stir in the ginger, garlic and jalapeño. Cook for 3 minutes, then add the plum tomatoes and cook for a further 3 minutes
4
Stir in the turmeric, cumin, lemon juice and zest salt, pepper and chicken stock, then bring to the boil. Reduce to a simmer for 10 minutes over a medium-low heat
5
Return the turkey to the pan with the lemon slices, black olives and coriander. Cover and simmer over medium-low heat for 20 minutes or until the turkey is cooked through
6
While the turkey tagine simmers, make the couscous. Heat the chicken stock in a pan and keep warm
  • 500ml of chicken stock
7
In a separate pan, add a splash of olive oil and a knob of butter. Heat until the butter foams, then add the shallots and garlic. Sweat for 5 minutes until soft with no colour
8
Deglaze the pan with the sherry vinegar and add white wine
  • 50ml of white wine
  • 25ml of sherry vinegar
9
Add the couscous and hot chicken stock. Cover with cling film and allow to stand for a minimum of 5 minutes, until all the liquid has been absorbed by the couscous
10
Season with salt and mix in the chopped coriander and diced chilli
11
To plate, place the couscous in a mould at the side of plate and place tagine at side. Garnish with chopped coriander
Share recipe