Moroccan Turkey Tagine

Name: Moroccan Turkey Tagine
Ingredients: generous pinch saffron thread; 1/4 teaspoon ground turmeric; 1 cinnamon stick (3 inch long); 1 fresh hot red chili pepper, cored seeded quartered; 3 cups turkey stock; 1 medium red onion, cut into wedges about 3/4 inch thick; 2 medium carrots, peeled cut into sticks; 2 medium parsnips, peeled cut into sticks; 1 cup butternut squash, peeled diced (1 -inch dice); 2 medium zucchini, cut into sticks; 2 large tomatoes, peeled seeded diced; 1 (15 ounce) can chickpeas, rinsed drained; kosher salt, to taste; 1 1/2 cups cooked turkey, diced; 1/4 cup golden seedless raisins; 1/2 cup lightly packed fresh cilantro leaves; 2 tablespoons unsalted butter; 1 1/4 cups couscous; sambal oelek (optional) or Tabasco sauce (optional)

19 ingredients

9 steps

Ingredients

generous pinch saffron thread
1/4 teaspoon ground turmeric
1 cinnamon stick (3 inch long)
1 fresh hot red chili pepper, cored seeded quartered
3 cups turkey stock
1 medium red onion, cut into wedges about 3/4 inch thick
2 medium carrots, peeled cut into sticks
2 medium parsnips, peeled cut into sticks
1 cup butternut squash, peeled diced (1 -inch dice)
2 medium zucchini, cut into sticks
2 large tomatoes, peeled seeded diced
1 (15 ounce) can chickpeas, rinsed drained
kosher salt, to taste
1 1/2 cups cooked turkey, diced
1/4 cup golden seedless raisins
1/2 cup lightly packed fresh cilantro leaves
2 tablespoons unsalted butter
1 1/4 cups couscous
sambal oelek (optional) or Tabasco sauce (optional)

Directions

1

Keep the vegetables chunky and about the same size so they'll be done at the same time.
2

In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
3

Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
4

Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
5

When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
6

In a medium saucepan over high heat, bring 1 -3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
7

Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
8

Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
9

To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.