Directions

2. Heat oil in large nonstick skillet set over medium-high heat; cook turkey for 3 to 5 minutes or until browned. Add onion, ginger, garlic, coriander, cumin, turmeric, salt, pepper, cinnamon and cayenne; cook for 3 to 5 minutes or until fragrant.
3. Add tomatoes and broth; bring to boil. Reduce heat to medium and simmer for 16 to 18 minutes or until thickened. Stir in apricots and olives. Reduce heat and simmer for 3 to 5 minutes. Stir in lemon zest; sprinkle with almonds and cilantro. Serve over cooked rice.