Best 3 Turkey Tagine Bin Youssef Recipes

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Embark on a culinary journey to Morocco with the delectable Turkey Tagine Bin Youssef, a dish that tantalizes taste buds with its harmonious blend of flavors and spices. This traditional tagine features succulent turkey meat braised in a flavorful broth infused with aromatic spices, caramelized onions, and a hint of sweetness from dried fruits. As the tagine simmers, the turkey absorbs the rich flavors, resulting in a tender and juicy main course. Accompanying the tagine are two complementary recipes: a fluffy couscous, perfect for soaking up the flavorful sauce, and a refreshing Moroccan carrot salad with a zesty lemon-cumin vinaigrette. Together, these dishes create a delightful and authentic Moroccan feast that will transport you to the vibrant souks and bustling medinas of Morocco.

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

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.

DANIEL BOULUD'S CHICKEN TAGINE



Daniel Boulud's Chicken Tagine image

This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

3 1/2 tablespoons sweet paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon plus 1 teaspoon ground turmeric
1 tablespoon ginger powder
1/2 tablespoon ground cardamom
2 1/2 teaspoons ground allspice
8 chicken thighs, approximately 3 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons spice mix
1/3 cup extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tablespoon grated fresh ginger
1 pinch saffron
1 tablespoon tomato paste
2 cups chicken stock, homemade or low-sodium
3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
1 cup green olives, like Castelvetranos
1/2 bunch cilantro, leaves picked and stems discarded.

Steps:

  • Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
  • Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
  • Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
  • Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
  • Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
  • Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the right cut of turkey: For this tagine, a bone-in, skin-on turkey thigh or drumstick works best. The bones add flavor to the dish, and the skin helps to keep the meat moist.
  • Use a variety of spices: The spice blend for this tagine is a key component of the dish. Be sure to use a variety of spices, including cumin, coriander, paprika, turmeric, ginger, and cinnamon. This will give the tagine a rich and flavorful taste.
  • Don't overcrowd the pot: When you're browning the turkey, don't overcrowd the pot. This will prevent the meat from cooking evenly.
  • Cook the tagine low and slow: This tagine is best cooked low and slow. This will allow the flavors to develop and the meat to become tender.
  • Serve with your favorite sides: This tagine can be served with a variety of sides, such as couscous, rice, or bread. You can also serve it with a dollop of yogurt or sour cream.

Conclusion:

This turkey tagine is a delicious and flavorful dish that is perfect for a special occasion. The combination of spices and the slow-cooked turkey make this tagine a truly unique and memorable dish.

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