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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Recipe Summary

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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(R)

Nutrition Facts

257 calories; protein 19.3g 39% DV; carbohydrates 30.9g 10% DV; fat 6.9g 11% DV; cholesterol 41.1mg 14% DV; sodium 565.4mg 23% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2016
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 minutes at 190 C. Delicious served with sorghum grains. Read More
(2)

Most helpful critical review

Rating: 2 stars
11/23/2019
I cannot recommend this recipe. I recently visited Morocco and this recipe was a disappointment compared to the tagines there. The amount of fruit made it too sweet for a savory stew. I cooked the veggies for an hour (vs the recommended 30") and they still were not the correct consistency. I think you just can expect a quick stove-top soup to match the slow-cooking of a real tagine. Maybe a slow cooker recipe would be a closer match. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/12/2016
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 minutes at 190 C. Delicious served with sorghum grains. Read More
(2)
Rating: 4 stars
12/12/2016
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 it would be too sweet but the ras el hanout seasoning tied everything together and a dollop of greek yogurt on top of each serving provided a cool creamy contrast to the seasoning. We did make the ras el hanout based on the cooks notes and we had all the spices available at home. Thanks for this delicious recipe Hunt's! Read More
Rating: 5 stars
12/04/2019
What really made this dish was the Greek yogurt with cilantro and serving it over couscous. It was a great way to use up left over turkey from Thanksgiving. Read More
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Rating: 5 stars
01/07/2017
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 (chops) but the flavor didn't go with the dish as well as I hoped. Read More
Rating: 2 stars
11/22/2019
I cannot recommend this recipe. I recently visited Morocco and this recipe was a disappointment compared to the tagines there. The amount of fruit made it too sweet for a savory stew. I cooked the veggies for an hour (vs the recommended 30") and they still were not the correct consistency. I think you just can expect a quick stove-top soup to match the slow-cooking of a real tagine. Maybe a slow cooker recipe would be a closer match. Read More