How
many it serves: 4
Preparation time:35 Mins
Category : Taste the World
Type: Turkey
Ingredients
- 675kg/1½ lb boneless turkey thigh or breast joint
- 2 garlic cloves, peeled and crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tbsp oil
- 1 large onion, peeled and cut into wedges
- 2-3 cinnamon sticks, bruised
- 3 tomatoes, chopped
- 400g/14oz can chickpeas, drained
- 450ml/¾ pint turkey or chicken stock
- 75g/3oz ready to eat pitted prunes, chopped
- 55g/2oz ready to eat apricots, chopped
- freshly cooked saffron flavoured couscous to serve
- freshly chopped coriander to garnish
Recipe Steps
- If necessary, tie the turkey joint with fine string.
- Mix the crushed garlic with all the spices then spread over the joint. Leave for at least 15 minutes for the flavours to develop.
- Heat the oil in a large pan and brown the turkey joint on all sides.
- Remove, then add the onion to the pan and gently sauté for 5 minutes or until softened (add a little extra oil if onions are sticking the pan).
- Add the cinnamon sticks to the pan with the tomatoes and chickpeas and place the turkey joint on top.
- Pour over the stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 30 minutes.
- Add the prunes and apricots to the pan and continue to cook for a further 30-40 minutes or until the turkey is thoroughly cooked.
- Discard string from the turkey and remove the cinnamon sticks
- Arrange the turkey on top of the couscous and spoon the chickpea mixture round the joint and garnish with coriander.
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