Directions for: Turkey Tagine with Fruit and Nut Couscous and Yogurt Dip
Ingredients
Turkey Tagine1 clove garlic, minced
1 Tbsp ground coriander
tsp ground cumin
tsp freshly ground black pepper
tsp ground ginger
1 lb(s) dark turkey or chicken meat (from leg or thigh)
2 Tbsp olive oil, divided
cup white wine
1 cup chicken stock
12 red pearl onions or shallots, peeled and cut in half
2 clove of garlic, peeled and smashed
4 cloves
tsp fennel seeds
1 1 inch piece of ginger, peeled
1 bay leaf
1 cinnamon stick
cup capers
cup golden raisins
cup ground almonds
cup sliced almonds
2 Tbsp chopped cilantro root
zest of 1 lemon
can chopped cilantro for garnish
Fruit and Nut Couscous1 cup couscous
1 cup water
1 cup raisins
cup sliced almonds, toasted
cup pine nuts, toasted
3 green onions, sliced
cup chopped cilantro
cup chopped mint
cup olive oil
2 Tbsp white wine vinegar
1 clove garlic, minced
1 tsp cinnamon
juice of 1 lemon
salt and pepper
Yogurt Dip1 cup plain yogurt
2 Tbsp chopped cilantro
1 Tbsp honey
Directions
Turkey Tagine1. Preheat oven to 350 F.
2. In a medium bowl, mix garlic, ground coriander, cumin, black pepper and ground ginger. Add turkey pieces and toss to coat.
3. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Add marinated turkey and sear until golden on all sides (you may need to do this in batches). Add white wine and let liquid reduce by half, 2-3 minutes.
4. Add chicken stock, and simmer 5 minutes, or until slightly thickened.
5. In a tagine, heat remaining 1 tbsp of olive oil over medium heat. Saut pearl onions and smashed garlic cloves in olive oil, 3-5 minutes, or until golden.
6. Add cloves, fennel seeds, peeled ginger, bay leaf and cinnamon stick. Allow spices to toast slightly. Add capers and raisins. Add ground and sliced almonds and stir to combine.
7. Add seared turkey and its liquid to tagine and bring to a simmer. Add cilantro root and lemon zest.
8. Transfer to preheated oven and cook for 30-40 minutes or until turkey is cooked through and mixture has thickened. Garnish with fresh cilantro and additional raisins.
Fruit and Nut Couscous1. Place couscous in a medium bowl. In a medium saucepan, bring water to a boil. Add raisins and return to a boil. Remove from heat and pour liquid over couscous. Let stand, covered off the heat, 5-10 minutes. Fluff couscous with a fork and transfer to a shallow baking pan to cool as quickly as possible. Cool couscous completely and break up any large lumps.
2. Stir in almonds, pine nuts, green onion, cilantro and mint.
3. In a medium bowl, whisk olive oil, white wine vinegar, garlic, cinnamon and lemon juice. Add to couscous and season with salt and pepper.
Yogurt Dip1. In a small bowl, combine all ingredients.
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