Best 6 Moroccan Turkey Tagine Stew Recipes

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Embark on a culinary journey to Morocco with our tantalizing Moroccan turkey tagine stew recipe. This flavorsome dish showcases the harmonious blend of spices and fresh ingredients that define Moroccan cuisine. Succulent turkey is braised in a vibrant tagine sauce, complemented by tender vegetables and aromatic herbs. Discover the art of slow cooking in this traditional Moroccan tagine, where flavors meld and mingle, creating a symphony of taste.

Alongside the main recipe, we present a collection of delectable Moroccan-inspired dishes that will transport your taste buds to the vibrant streets of Marrakech. Indulge in the zesty flavors of chermoula roasted carrots, where sweet carrots are coated in a fragrant chermoula marinade. Experience the crispy delight of Moroccan chicken pastilla, a savory phyllo pastry filled with tender chicken and a symphony of spices.

For a refreshing contrast, try the vibrant Moroccan carrot salad, a medley of crisp carrots, tangy dressing, and toasted almonds. Satisfy your sweet cravings with almond butter cookies, a delightful treat infused with the warmth of cinnamon and the nutty flavor of almond butter. Each recipe is carefully curated to offer a unique taste of Morocco, allowing you to explore the diverse culinary landscape of this enchanting country.

Let's cook with our recipes!

FRUITY TURKEY TAGINE



Fruity turkey tagine image

Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew

Provided by Emily Kydd

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 16

1 tbsp olive oil
1 red onion , thickly sliced
3 carrots , thickly sliced on the diagonal
3 parsnips , thickly sliced on the diagonal
2 garlic cloves , crushed
2 tsp ras el hanout
500ml turkey or chicken stock
400g can chopped tomatoes
400g can chickpeas , drained and rinsed
140g mixture of dried apricots and prunes , roughly chopped
300g leftover turkey , cut into chunks
good drizzle of clear honey
½small bunch coriander , roughly chopped
1 tbsp flaked almonds
couscous , to serve
Greek yogurt , to serve

Steps:

  • Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
  • Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.

Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium

TURKEY TAGINE BIN YOUSSEF



Turkey Tagine bin Youssef image

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!

Provided by Kat

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 4

Number Of Ingredients 14

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, cut into 1/8-inch slices
1 large potato, peeled and sliced 1/8-inch thick
2 medium carrots, peeled and cut into 1/8-inch slices
2 small zucchini, cut into 1/8-inch slices
1 large green bell pepper, cut into 1/8-inch slices
3 medium tomatoes, chopped
3 cloves garlic, minced
¾ pound turkey breast, cut into 3/4-inch chunks
2 tablespoons vegetable oil
1 tablespoon olive oil

Steps:

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

Nutrition Facts : Calories 332.7 calories, Carbohydrate 32 g, Cholesterol 61.4 mg, Fat 11.6 g, Fiber 6.6 g, Protein 27.1 g, SaturatedFat 1.9 g, Sodium 661.6 mg, Sugar 8.3 g

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

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.

SLOW-COOKER MOROCCAN TURKEY STEW



Slow-Cooker Moroccan Turkey Stew image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 (with leftovers for Moroccan Burritos)

Number Of Ingredients 17

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15 .5-ounce cans chickpeas, drained and rinsed
1 28 -ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Steps:

  • Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
  • Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
  • Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
  • Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

MOROCCAN TAGINE



Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

FISH STEW (MOROCCAN TAGINE)



Fish Stew (Moroccan Tagine) image

This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.

Provided by FDADELKARIM

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/4 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
3 -4 medium garlic cloves
2 tablespoons white vinegar
1/4 cup lemon juice
1 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1 pinch cayenne pepper (optional)
2 lbs firm white fish fillets
3 -4 carrots
2 potatoes
2 ripe tomatoes
2 sweet green peppers
2 medium garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/4 cup lemon juice
1/4 cup canola oil
1/2 cup water

Steps:

  • Charmoula:.
  • Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
  • Tagine:.
  • Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
  • Preheat the oven to 400 degrees.
  • Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
  • Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
  • Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
  • Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
  • Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
  • Serve warm, not hot.

Nutrition Facts : Calories 472.1, Fat 17.2, SaturatedFat 1.7, Cholesterol 152.3, Sodium 259, Carbohydrate 33.9, Fiber 6.2, Sugar 7.6, Protein 46.1

Tips:

  • Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent scorching.
  • Brown the turkey pieces in batches to avoid overcrowding and ensure they get a nice golden crust.
  • Add the vegetables to the pot along with the spices and cook until softened, about 5-7 minutes.
  • Pour in the chicken broth or water, scraping up any browned bits from the bottom of the pot.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the turkey is cooked through.
  • Serve the tagine over couscous, rice, or quinoa, and garnish with fresh herbs such as parsley or cilantro.

Conclusion:

This Moroccan turkey tagine is a flavorful and comforting dish that is perfect for a weeknight meal or a special occasion. The combination of spices and vegetables creates a rich and complex flavor that is sure to please everyone at the table. Serve it with your favorite sides and enjoy a taste of Morocco in your own home.

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