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.

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 257 Calories

Ingredients

• ½ cup water
• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 (14 ounce) can chicken broth
• 2 cups thinly sliced carrots
• ¾ cup chopped red onion
• ½ cup chopped dried apricots
• 2 teaspoons finely chopped garlic
• 1 (15 ounce) can garbanzo beans, drained, rinsed
• 2 cups thinly sliced parsnips
• 1 tablespoon ras el hanout seasoning
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
• ⅓ cup chopped pitted prunes or whole raisins
• 3 cups shredded cooked turkey
• Greek yogurt and hot cooked couscous, optional

Recipe Instructions

Step 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.

Step 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.

Step 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.