Leftover turkey tagine

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A top down view of a shallow casserole full of turkey tagine

5 from 4 votes

Easy leftover turkey tagine with apricots and chickpeas is a richly flavoured, delicious treat. Using leftover roast turkey means no long, slow cooking. Ready in 35 minutes, it makes a perfect midweek supper.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time25

Total Time35

Ingredients

1 tbsp olive oil
1 onion - peeled and chopped
2 cloves garlic - peeled and chopped
1 tsp ground ginger
1 tsp ground cumin
1 tsp sweet paprika
2 inches cinnamon stick
1 tin chickpeas - drained and rinsed
1 tin plum tomatoes
2 tbsp tomato puree
1 tbsp runny honey
125 ml stock - turkey, chicken or vegetable
250 g leftover roast turkey - cubed
50 g dried apricots - cut into quarters
2 large handfuls spinach
4 tbsp coriander - separate the stalks, and chop the leaves
1 tbsp slivered almonds - optional, for garnish
1 tbsp pomegranate seeds - optional, for garnish

Instructions

Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low heat. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is translucent but not browned.
Add the spices and fry until fragrant, stirring well to coat the onion in the spice.
Add the rest of the ingredients except for the spinach and coriander and the garnishes. Turn the heat up so that the stock is boiling, then turn down to a low simmer.
Cover and simmer for 20 minutes.
Add half the spinach and stir it in. The spinach will wilt down. Then add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.

Notes

Hints & Tips

250 g of turkey will serve two people. I find this quantity fits easily into a flat take-away tray, which stacks neatly in my freezer.
50 g of dried apricots is 7–8 individual pieces of fruit. Cut each piece into quarters. I use scissors and find it far easier than cutting up dried fruit with a knife!
You could substitute pitted dates or prunes for the apricots.
Garnish with pomegranate seeds and/or toasted slivered almonds. Keep the pan moving when you toast the almonds in a dry frying pan, as they can burn very quickly.
Use a quality brand of canned tomatoes. You don't need to pay a fortune, but supermarket budget brands can be watery and taste metallic. I find that a few extra pennies can make a big difference.
Not all brands of chickpeas are the same, as some are far softer than others. Use the firmer ones for cooking.
Turkey tagine freezes well as long as the meat has not previously been frozen.

Nutritional Information

This recipe is 16 Weight Watchers Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.