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In Morocco, the family gathers around this communal dish and tears off pieces of bread to scoop up bites of the stew. This recipe is named for the family I lived with in Fez. Be sure to use a skillet with a convex lid! Serve with lots of soft pitas. Be careful not to burn your fingers!

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Spice Mix:
Tagine:

Directions

Instructions Checklist
  • Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.

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  • Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.

  • Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

Cook's Notes:

Substitute chicken for turkey if desired.

Use 1 cup canned tomatoes instead of raw tomatoes, if preferred.

Nutrition Facts

333 calories; protein 27.1g; carbohydrates 32g; fat 11.6g; cholesterol 61.4mg; sodium 661.6mg. Full Nutrition
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