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MOROCCAN TURKEY TAGINE STEW

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • 2 tablespoons olive oil
  • 3/4 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 can (15 oz each) garbanzo beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (14 oz each) chicken broth
  • 1/2 cup water
  • 1/2 cup chopped dried apricots
  • 1/3 cup chopped prunes or whole raisins
  • 3 cups shredded cooked turkey
  • 1/4 cup chopped fresh cilantro
  • Greek yogurt and hot cooked couscous, optional
DIRECTIONS

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.