Simple Way to Vegetable Tagine

Moroccan Turkey Tagine Stew

Pour in the strained tomatoes.

Recipe Summary Moroccan Turkey Tagine Stew

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.

Ingredients | Vegetable Tagine

2 tablespoons olive oil

¾ cup chopped red onion

2 cups thinly sliced carrots

2 cups thinly sliced parsnips

2 teaspoons finely chopped garlic

1 tablespoon ras el hanout seasoning

1 (15 ounce) can garbanzo beans, drained, rinsed

1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained

1 (14 ounce) can chicken broth

½ cup water

½ cup chopped dried apricots

⅓ cup chopped pitted prunes or whole raisins

3 cups shredded cooked turkey

¼ cup chopped fresh cilantro

Greek yogurt and hot cooked couscous, optional

Directions

Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.

Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.

Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

For homemade ras el hanout seasoning, stir together 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe. Shredded rotisserie chicken can be used in place of turkey.

Brought To You By ConAgra Foods(R)

Info | Vegetable Tagine

prep: 35 mins additional: 25 mins total: 1 hr Servings: 8 Yield: 8 cups

TAG : Moroccan Turkey Tagine Stew

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