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Moroccan Turkey Tagine Stew

Rated as 4.67 out of 5 Stars

"A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish."
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1 h servings 257
Original recipe yields 8 servings (8 cups)


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Tips:
  • 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®

Nutrition Facts

Per Serving: 257 calories; 6.9 30.9 19.3 41 565 Full nutrition

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Read all reviews 3
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I really liked this. The flavours are outstanding. I made mine in a tagine. I sautéed the veggies first then added the other ingredients, placing the cover on top and cooking in the oven for 30 ...

The only changes I made to this recipe was to add chopped celery, and I used dairy free sour cream instead of yogurt. It was really good. I tried the recipe a second time using some pork chunks ...

We really enjoyed this recipe and made it exactly as called for. We love the veggies and fruit, the turkey was leftovers from a breast we made earlier in the week. I was a little worried that ...