Turkey tagine

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Remarkable flavour doesn't have to take long to prepare, as this turkey tagine recipe from Graham Campbell proves. The tagine simmers along as the couscous is made, creating a wonderfully warming mid-week meal. Turkey is a wonderful alternative to chicken, for more turkey recipes visit our turkey collection.

First published in 2015




Turkey tagine



Begin by slicing the turkey breast into 12 equal slices
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
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
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
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
While the turkey tagine simmers, make the couscous. Heat the chicken stock in a pan and keep warm
  • 500ml of chicken stock
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
Deglaze the pan with the sherry vinegar and add white wine
  • 50ml of white wine
  • 25ml of sherry vinegar
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
Season with salt and mix in the chopped coriander and diced chilli
To plate, place the couscous in a mould at the side of plate and place tagine at side. Garnish with chopped coriander
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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