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TURKEY TAGINE

12 Best Foods Cookbook by Dana Jacobi

This dish is based on tagines I ate in Morocco, where fruit is included in savory dishes and citrus is a frequent seasoning. Because its flavor improves when made ahead, it is a good dish to serve when entertaining. This dish reheats well, covered, on top of the stove or in a 350°F oven. It keeps in the refrigerator for a week.

Makes 8 servings

• 1 tablespoon canola oil
• 1 large red onion, diced
• 1 leek, white part only, coarsely chopped
• 1 pound  boneless turkey breast, cut in 1" pieces
• 1 Fuji apple, peeled, cored, and diced
• 1 carrot, peeled and cut in 1" pieces
• 1 parsnip, peeled and cut in 1" pieces
• 1 red bell pepper, seeded and diced
• 1 large Beauregard, Garnet, or Jewel yam, peeled and cut in 1" pieces
• 1 large tomato, seeded and diced
• 1 (15-ounce) can chickpeas, drained
• 4 kumquats, sliced and seeded, or 1 teaspoon orange zest
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground cinnamon
• 4 chopped dates
• Chopped fresh parsley, for garnish


1. In a large Dutch oven or a heavy pot with a tight-fitting lid, heat the oil over medium-high  heat. Saute the onion and leek until lightly brown, 5 to 6 minutes. Push them to 1 side of the pot.

2. Add the turkey and brown the pieces on all sides, about 6 minutes.

3. Add the apple, carrot, parsnip, bell pepper, sweet potato, tomato, chickpeas, kumquats or orange zest, and broth. Stir in the cumin, ginger, basil, cinnamon, and dates. Bring to a boil and reduce the heat. Cover and simmer until the turkey and vegetables are tender, about 40 minutes. Serve garnished with parsley, if desired.

Per serving  274 calories, 7 g fat, 1 g saturated fat, 17 g protein, 38 g carbohydrates, 7 g fiber