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Fruity turkey tagine

Fruity turkey tagine

A star rating of 4.7 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew

  • Freezable
Nutrition: per serving
low infat9g


  • 1 tbsp olive oil
  • 1 red onion , thickly sliced
  • 3 carrots , thickly sliced on the diagonal
  • 3 parsnips , thickly sliced on the diagonal
  • 2 garlic cloves , crushed
  • 2 tsp ras el hanout
  • 500ml turkey or chicken stock
  • 400g can chopped tomatoes
  • 400g can chickpeas , drained and rinsed
  • 140g mixture of dried apricots and prunes , roughly chopped
  • 300g leftover turkey , cut into chunks
  • good drizzle of clear honey
  • ½small bunch coriander , roughly chopped
  • 1 tbsp flaked almonds
  • couscous , to serve
  • Greek yogurt , to serve


  • STEP 1

    Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.

  • STEP 2

    Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.

Recipe from Good Food magazine, November 2014

Goes well with


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A star rating of 4.7 out of 5.10 ratings

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