Turkey Tagine -

After I had made the turkey stock, there was this gorgeous tender turkey meat. . . . so I came across this recipe which was on the bbcgoodfoodfoodshow.com. A really delicious way to use up leftover turkey. It even tastes delicious without the turkey!
I found this beautiful picture of tagines in Mourad’s book New Moroccan. He writes the following about the tagine.
‘A tagine is that Moroccan conical-lidded pot used to make braised dishes. But the word has come to mean any braised dish of the kind typically made in a tagine, whether it was actually cooked in one or not. Tagines are traditionally made of terra-cotta and were designed to be a kind of stovetop oven.’
I don’t have a tagine, so cooked mine in a stock pot.
This dish gets better as it sits in the fridge, we loved it!

Tagines

Ingredients

1 tablespoon olive oil
1 red onion thickly sliced
3 carrots thickly sliced
3 parsnips thickly sliced
1 head of broccoli cut into large pieces
2 garlic cloves finely chopped
4 teaspoons ras el hanout (a mixture of 1 teaspoon each of allspice, cardamon, cumin
 cinnamon, coriander and salt, and 1/2 teaspoon of pepper, ground cloves and nutmeg)
2 cups turkey or chicken stock
1 cup chopped tomatoes
1 can chickpeas drained
3/4 cup of dried apricots, prunes and cranberries, roughly chopped
1 1/2 cups leftover turkey cut into chunks
Salt and pepper

Directions
Heat 1 tablespoon olive oil in a large saucepan, add the onion and cook gently for 8 minutes until softened. Add the carrots and parsnips and cook for 8 minutes until starting to soften and brown, about half way through add the broccoli.
Stir in the garlic and ras el hanout mixture and cook for 30 seconds.
Add the turkey stock, tomatoes, chick peas, dried fruit and 1/2 cup water. Add salt and pepper, bring to a simmer and cook covered for 25-30 minutes until the vegetables are tender.

Add the turkey and simmer for 5 minutes to warm through.
Serve with couscous.