Best 2 Moroccan Turkey Tagine Recipes

Embark on a culinary journey to Morocco with this tantalizing Moroccan Turkey Tagine. This exotic dish, deeply rooted in Moroccan cuisine, is a harmonious blend of succulent turkey, aromatic spices, and vibrant vegetables, all slow-cooked in a traditional tagine pot. Discover the secrets of creating this flavorful masterpiece, from selecting the perfect spices to achieving the ideal balance of flavors. Immerse yourself in the vibrant tapestry of Moroccan cuisine as you explore variations of this classic tagine, including a vegetarian tagine, a chicken tagine, and a lamb tagine. Delight your taste buds with these authentic recipes, each offering a unique symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN TURKEY TAGINE

Moroccan Turkey Tagine image

Make and share this Moroccan Turkey Tagine recipe from Food.com.

Provided by Broke Guy

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

generous pinch saffron thread
1/4 teaspoon ground turmeric
1 cinnamon stick (3 inch long)
1 fresh hot red chili pepper, cored seeded quartered
3 cups turkey stock
1 medium red onion, cut into wedges about 3/4 inch thick
2 medium carrots, peeled cut into sticks
2 medium parsnips, peeled cut into sticks
1 cup butternut squash, peeled diced (1 inch dice)
2 medium zucchini, cut into sticks
2 large tomatoes, peeled seeded diced
1 (15 ounce) can chickpeas, rinsed drained
kosher salt, to taste
1 1/2 cups cooked turkey, diced
1/4 cup golden seedless raisins
1/2 cup lightly packed fresh cilantro leaves
2 tablespoons unsalted butter
1 1/4 cups couscous
sambal oelek (optional) or Tabasco sauce (optional)

Steps:

Keep the vegetables chunky and about the same size so they'll be done at the same time.
In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.

MOROCCAN TURKEY TAGINE STEW

Moroccan Turkey Tagine Stew image

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 30.9 g, Cholesterol 41.1 mg, Fat 6.9 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 565.4 mg, Sugar 13.1 g

Tips:

For an authentic Moroccan flavor, use a traditional Moroccan tagine pot made of clay or ceramic. If you don't have one, you can use a Dutch oven or a large pot with a heavy bottom.
Use bone-in, skin-on turkey pieces for more flavor. If you prefer boneless, skinless turkey, you can use that instead, but the cooking time may need to be adjusted.
Brown the turkey pieces in batches to prevent overcrowding and ensure even cooking.
Add the vegetables and spices to the pot and cook until the vegetables are softened and fragrant.
Add the turkey pieces back to the pot and cover with the cooking liquid. Bring to a boil, then reduce heat to low and simmer until the turkey is cooked through.
Serve the tagine hot with couscous, rice, or naan bread.

Conclusion:

Moroccan turkey tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of savory spices, tender turkey, and sweet and tangy vegetables is sure to please everyone at the table. With a few simple tips, you can make a tagine that is both authentic and delicious. So next time you're looking for a flavorful and exotic meal, give Moroccan turkey tagine a try!

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