Make a change to‌ turkey curry
Moroccan tagine
PREPARATION TIME 10 MINUTES COOKING TIME 40 MINUTES SERVES 4
Q Olive oil Q 1 onion, diced Q 1 garlic clove, finely-chopped Q 1 aubergine Q 2 tbsp honey Q 2-3 tsp harissa paste Q 150g dates, pitted and halved Q 1 can plum tomatoes, drained and roughly-chopped Q Hot chicken stock Q 1 can chickpeas, drained Q 450g cooked turkey Q Couscous, to serve Q Pomegranate seeds, to serve
Heat the oil in a large pan, then 1Gently add the onion, garlic and aubergine. cook until softened, but
not coloured. Add the honey, harissa paste, dates and tomatoes. Add enough hot chicken stock to cover everything and simmer for about 20 minutes to reduce. Add the chickpeas and cooked turkey, and heat for about 10 minutes until the turkey is piping hot. Serve with couscous and a sprinkling of pomegranate seeds.
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06/09/2016 11:40