The protein cooking time listed in this recipe has been updated.
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Turkey & Root Veg Tagine with Toasted Almonds & Apricot
Enjoy a winter warmer with a twist. British turkey breast simmer in a tomato-based stew spiced with ras el hanout, a North African spice blend. Add apricots for sweetness, chickpeas for protein and spiced roasted roots. This stew will warm you up even on the coldest nights.
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 300g British diced turkey breast
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh coriander
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 onion
- 10g flaked almonds (Nuts)
- 1 carrot
- 1 parsnip
Nutritional Information
Calories: 588
Protein: 48g
Carbs: 46g
Fat: 15g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 150g British diced turkey breast (use half)
- 1 handful of fresh coriander (use half)
- 1 parsnip (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 tbsp ras el hanout (use half) (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 1 carrot (use half)
- 1 onion (use half)
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 510
Protein: 31g
Carbs: 46g
Fat: 13g
Turkey & Root Veg Tagine with Toasted Almonds & Apricot
Enjoy a winter warmer with a twist. British turkey breast simmer in a tomato-based stew spiced with ras el hanout, a North African spice blend. Add apricots for sweetness, chickpeas for protein and spiced roasted roots. This stew will warm you up even on the coldest nights.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large lidded frying pan, a peeler, a sieve, a measuring jug
Roast the roots
- Dice the carrot and parsnip into 2cm chunks (peel optional). Place both onto the lined baking tray and toss with half the ras el hanout, 1 tsp oil, salt and pepper
- Roast for 20-25 mins, until soft and golden
Finish the prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Meanwhile, finely dice the onion. Roughly chop the apricots and coriander. Drain and rinse the chickpeas
Time to fry
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 7 mins. Season with salt and pepper
- Add the onion and fry for a further 8 mins, then stir in the remaining ras el hanout and ginger & garlic paste and cook for 1 min
Simmer the tagine
- Stir the chickpeas, apricot, stock powder, passata and 150ml water (75ml for 1 person) into the tagine and bring to a boil. Pop a lid on and simmer for 5 mins, until the tagine thickens slightly and the turkey is cooked through
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When ready, stir the roast veg and half the coriander into the tagine. Season to taste with salt and pepper. Add a splash of water if it's too dry
- Share the tagine between bowls. Scatter with the toasted almonds and remaining coriander to finish
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