Turkey & Apricot Tagine
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays olive oil 225 g/8 oz turkey breast steaks, cut into bite-sized pieces 1 onion, chopped 2–3 garlic cloves, chopped 1 small aubergine, about 225 g/8 oz 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground coriander few saffron strands 450 ml/16 fl oz chicken stock 55 g/2 oz ready-to-eat dried apricots, chopped pepper 1 tbsp chopped fresh coriander.
1 Heat a non-stick saucepan and spray with the oil. Then add the turkey pieces and cook for 2–3 minutes, or until browned. Remove from the pan with a slotted spoon and reserve. 2 Add the onion, garlic and aubergine to the saucepan and cook, stirring, for 5 minutes, or until the onion is beginning to soften. Sprinkle in all the spices including the saffron and cook, stirring, for 3 minutes. Pour in the stock, bring to the boil then reduce the heat to a simmer. 3 Return the turkey to the saucepan. Cover with a lid and cook for 15 minutes. Add the dried apricots to the pan and season with pepper to taste. Continue to simmer for 10 minutes, or until the turkey is tender Sprinkle with chopped coriander and serve, divided equally between 4 warmed bowls.
calories per portion 98