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Turkey Tagine with Preserved Lemon

Turkey Tagine with Preserved Lemon

Amine Laabie (@just.another.cook)
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 412 kcal

Equipment

  • 1 Dutch oven or large, deep skillet

Ingredients
  

  • 800 g turkey legs cut into pieces
  • 2 onions sliced
  • 3 cloves garlic minced
  • 1 preserved lemon cut into wedges or strips
  • 125 g green olives
  • 2 tbsp olive oil
  • 1 small bunch fresh corriander
  • 1 small bunch fresh parsley
  • 250 mL poultry stock or water add more as needed
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp cumin
  • 1 pinch cinnamon
  • salt
  • pepper

Optional

  • 1 small handful slivered almonds toasted
  • a few fresh lemon wedges for serving

Instructions
 

  • Season the turkey: in a large bowl, combine the turkey with 1 tbsp olive oil, ginger, turmeric, paprika, cumin, cinnamon, salt and pepper. Let it marinate for 15 to 30 minutes if possible.
  • Brown the base: in a Dutch oven or a large, deep skillet, heat the remaining oil. Add the onions and sauté for 5 to 7 minutes, until softened. Add the garlic and cook for 1 minute.
  • Sear the turkey: add the turkey pieces and brown them lightly on all sides.
  • Simmer, add: the broth, half of the chopped cilantro and parsley, the preserved lemon. Cover and simmer over low heat for about 35 to 45 minutes, until the turkey is very tender.
  • Finish the tagine. Add the olives during the last 10 minutes of cooking. Taste and adjust the salt. Be careful: the preserved lemon and olives are already quite salty.
  • Serve. Add the remaining fresh herbs on top. Serve with: couscous, Moroccan bread, rice, or steamed potatoes.

Nutrition

Calories: 412kcalCarbohydrates: 9gProtein: 44gFat: 22gSodium: 1156mg
Keyword Leftovers, Make Ahead Batch Cooking, Wings, Thighs & Drums
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