Turkey Tagine
- 61 - 90 Minutes
- Medium
- Serves 4
Ingredients
Method
- 250g Tilda Wholegrain Basmati
- 1tbsp oil
- 1 large onion, finely chopped
- 1 tsp turmeric
- bunch of fresh chopped coriander stalks and picked coriander leaves
- 1 tbsp. ras el hanout (spice mix)
- 400g diced turkey breast (or soya mince)
- 200g butternut squash, peeled and diced
- 400g tin of chickpeas, drained and rinsed
- 150g soft dried apricots, halved
- 400g tin chopped tomatoes
- 500ml Gluten Free chicken stock
- 120g almonds, blanched
- 100g pomegranate seeds
- zest of 1 lemon
- salt & freshly ground
- yogurt to serve
Notes
- Preheat the oven to 200°C/Gas mark 6.
- Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes over a medium heat until softened.
- Add the garlic, turmeric, ras el hanout and coriander stalks and cook, stirring, for a couple of minutes.
- Add the turkey, butternut squash, chickpeas and halved apricots to the casserole, then pour over the tomatoes and stock.
- Season well with salt and pepper and bring to the boil. Put the lid on and transfer to the oven.
- After 30 minutes, turn down the over to 150°C/Gas mark 4, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
- Meanwhile empty the almonds onto a baking tray and bake for 6-8 minutes until golden, then finely slice.
- Taste and adjust the seasoning.
- Stir in the almonds and pomegranate seeds then sprinkle over the lemon zest and coriander leaves.
- Serve with Tilda Wholegrain Basmati Rice and yoghurt.
