This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Turkey tagine
Item 1 of 1
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
discover more:
Ingredients
Metric
Imperial
Turkey tagine
- 900g of turkey breast
- 3 tbsp of olive oil
- 1 green pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
- 1 red onion, sliced
- 20g of root ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 jalapeño, finely chopped
- 3 plum tomatoes, deseeded and chopped
- 5g of ground turmeric
- 5g of ground cumin
- 5g of salt
- 500ml of chicken stock
- 1 lemon, grated and juiced
- 1 lemon, thinly sliced
- 100g of black olives, pitted
- 100g of fresh coriander, chopped
Couscous
- 200g of couscous
- 500ml of chicken stock
- 2 shallots, diced
- 2 garlic cloves, minced
- 100g of fresh coriander, chopped
- 1 red chilli, deseeded and diced
- 50g of unsalted butter
- 25ml of sherry vinegar
- 50ml of white wine
- olive oil
- salt
SAVE RECIPE
Method
1
Begin by slicing the turkey breast into 12 equal slices
- 900g of turkey breast
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
- 1 red onion, sliced
- 1 green pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
- 3 plum tomatoes, deseeded and chopped
- 4 garlic cloves, crushed
- 20g of root ginger, peeled and grated
- 1 jalapeño, finely chopped
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
- 5g of ground turmeric
- 500ml of chicken stock
- 5g of salt
- 5g of ground cumin
- 1 lemon, grated and juiced
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
- 100g of black olives, pitted
- 100g of fresh coriander, chopped
- 1 lemon, thinly sliced
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
- 2 shallots, diced
- olive oil
- 50g of unsalted butter
- 2 garlic cloves, minced
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
- 200g of couscous
10
Season with salt and mix in the chopped coriander and diced chilli
- 100g of fresh coriander, chopped
- 1 red chilli, deseeded and diced
11
To plate, place the couscous in a mould at the side of plate and place tagine at side. Garnish with chopped coriander
- salt
- 100g of fresh coriander, chopped
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch