Quick & Healthy Recipe for Fruity Turkey Tangine
A perfect and healthy low-carb Christmas main course, with lots of wholesome components like carrots, tomatoes, apricots, prunes, almonds and chickpeas. Besides being a great holliday meal, this also serves well as a post-Christmas meal, where you can use all your turkey- and Christmas leftovers to make a wonderful tangine! Ready in just 65 minutes!
1 tablespoon olive oil
140g mixture of dried apricots and prunes
1 red onion
2 tablespoons ras el hanout
1 tablespoon flaked almonds
2 garlic cloves
300g leftover turkeys
400g can chickpeas
500ml turkey or chicken stock
400g chopped tomatoes
½ small bunch of coriander
yogurt (preferably Greek yogurt)
– Slice the red onion, carrots, parsnips and turkey, and crush the garlic cloves.
– Drain and rinse the can chickpeas
– Roughly chop the coriander and the mixture of dried apricots and prunes
1. Warm up the oil in a large saucepan
2. Cook the onion for roughly 8 minutes or until softened.
3. Add the carrots and parsnips. Again, cook for 8 minutes until they brown a little.
4. Add the ras el hanout and garlic, and cook for another 30 seconds.
5. Add the tomatoes, dried fruit, stock, chickpeas and 150ml water.
6. Season to taste with salt and pepper
7. Bring to a simmer and let it cook for about half an hour until the vegetables are softened.
8. Put the turkey in the sauce and simmer for 5 minutes.
9. Mix with the honey, then sprinkle over the almonds and coriander.
10. Serve on a bed of couscous and Greek yogurt.
11. Enjoy your meal!
Preparation time: 10 minutes
Cooking time: 55 minutes
Ready in: 65 minutes
Yield: 4 to 6 servings