Turkey Thigh Tagine

5 from 1 vote

Make this delicious Moroccan style stew recipe with turkey thigh meat. This turkey thigh tagine recipe uses cubed turkey stewing meat with lots of vegetables and tomatoes.

Prep Time20

Cook Time40

Course: Main Meals

Cuisine: Middle Eastern

Keyword: diced turkey, moroccan tagine, tagine recipe, turkey casserole, turkey stew, turkey tagine, turkey thigh

Servings: portions

Calories: 324kcal

Ingredients

1 tbsp olive oil
1 large red onion finely sliced
3 cloves garlic finely sliced
500 g turkey thigh meat, chopped into cubes
0.5 chilli red, finely chopped
300 ml vegetable stock
400 g tomatoes chopped, tinned
1 tsp ras-al hanout (or mild curry powder)
0.5 tsp cinnamon ground
300 g butternut squash diced
1 courgette medium sized, chopped into chunky dice
1 tsp thyme chopped or dried
12 dried apricots cut in half
0.5 tbsp mint fresh, chopped, or a heaped teaspoon of jarred mint
1 tbsp coriander fresh, finely chopped

Instructions

Preheat the oven to gas 6 / 200c.
In an oven proof casserole dish on a medium heat, heat the olive oil and fry the red onion and garlic for 2-3 minutes.
Once the onions and garlic are starting to soften add the turkey thigh and stir around to sear the sides of meat pieces.
Next add the chilli and ras al-hanout spices and continue to cook on a low heat for a few minutes more.
Next add the vegetable stock, tomatoes, butternut squash, courgette, thyme, mint and dried apricots stirring occasionally.
Bring it up to a simmer then give the casserole a final stir before putting the casserole in the oven.
Cook for 25-30 minutes in the middle of the oven until the vegetable cubes are cooked.
Serve with cous cous, rice or flat breads. Scatter coriander (or basil) over to serve.

Nutrition