Low-fat Christmas recipe for 4 - 6 people, takes only 55 mins; recipe has olive oil, red onion, carrot, parsnip, garlic clove, ras el hanout, chicken stock, chopped tomato, chickpea, prune, leftover turkey, clear honey, coriander, flaked almond, couscous and greek yogurt.
Fruity turkey tagine
Course: Low-fat Christmas
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Coriander: 1/2 small bunch coriander, roughly chopped
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 1 tbsp olive oil
- Chopped Tomato: 400g can chopped tomatoes
- Red Onion: 1 red onion, thickly sliced
- Carrot: 3 carrots, thickly sliced on the diagonal
- Couscous: couscous, to serve
- Chickpea: 400g can chickpeas, drained and rinsed
- Greek Yogurt: Greek yogurt, to serve
- Chicken Stock: 500ml turkey or chicken stock
- Ras El Hanout: 2 tsp ras el hanout
- Parsnip: 3 parsnips, thickly sliced on the diagonal
- Flaked Almond: 1 tbsp flaked almonds
- Clear Honey: good drizzle of clear honey
- Prune: 140g mixture of dried apricots and prunes, roughly chopped
- Leftover Turkey: 300g leftover turkey, cut into chunks
Directions
- 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.
- 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.
