Moroccan Turkey Stew
Irish winter classic enhanced by North African flavours.
Recipe - Kells - O'Brien's
Moroccan Turkey Stew
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
3 Carrots sliced
1 Chicken stock cube
400g Chickpeas drained and rinsed
400g Chopped tomatoes
Honey a good drizzle
100g Dried apricots finely chopped
1tbsp Flaked almonds toasted
2 Cloves garlic crushed
300g Cooked turkey shredded
1tbsp Olive oil
3 Parsnips sliced
1 Pinch pepper
2tsp Ras el hanout spice Mix or alternative all spice & coriander
1 Red onion sliced
1 Pinch salt
10g SuperValu fresh coriander
300ml Water just-boiled
Directions
Ingredients
- 3 carrots, sliced
- 1 chicken stock cube
- 400g chickpeas, drained and rinsed
- 400g chopped tomatoes
- Honey, a good drizzle
- 100g dried apricots, finely chopped
- 1 tbsp flaked almonds, toasted
- 2 cloves garlic, crushed
- 300g cooked turkey, shredded
- 1 tbsp olive oil
- 3 parsnips, sliced
- 1 pinch pepper
- 2 tsp ras el hanout spice mix (or alternative allspice & coriander)
- 1 red onion, sliced
- 1 pinch salt
- 10g SuperValu fresh coriander
- 300ml water, just-boiled
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes, until softened.
- Add the carrots and parsnips and cook for a further 8 minutes, until the vegetables are starting to soften and brown a little.
- Stir in the garlic and ras el hanout and cook for 2 minutes.
- Add the tomatoes, chickpeas, apricots, water, and stock pot or cube. Season with salt and pepper.
- Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
- Add the cooked turkey and simmer for 5 minutes to warm through.
- Stir in the honey, then scatter over the coriander and almonds just before serving.
Tip:
- Serve with steamed quinoa for a more substantial meal.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Oxo Chicken Stock Cubes 12 Pack (71 g)
€2.69€37.89/kg
SuperValu Chick Peas (400 g)
€0.44€1.57/kg
SuperValu Cherry Tomatoes (250 g)
€1.09€4.36/kg
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Dried Apricots (250 g)
€2.99€11.96/kg
SuperValu Flaked Almonds (100 g)
€1.39€13.90/kg
SuperValu Loose Garlic (1 Piece)
€0.49
MRPI Roast Turkey Crown (1 kg)
€32.99/kg€32.99/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Parsnips (500 g)
€1.49€2.98/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Schwartz All Spice Ground (37 g)
€3.05€82.43/kg
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Not Available
Not Available
Recipe
Ingredients
- 3 carrots, sliced
- 1 chicken stock cube
- 400g chickpeas, drained and rinsed
- 400g chopped tomatoes
- Honey, a good drizzle
- 100g dried apricots, finely chopped
- 1 tbsp flaked almonds, toasted
- 2 cloves garlic, crushed
- 300g cooked turkey, shredded
- 1 tbsp olive oil
- 3 parsnips, sliced
- 1 pinch pepper
- 2 tsp ras el hanout spice mix (or alternative allspice & coriander)
- 1 red onion, sliced
- 1 pinch salt
- 10g SuperValu fresh coriander
- 300ml water, just-boiled
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes, until softened.
- Add the carrots and parsnips and cook for a further 8 minutes, until the vegetables are starting to soften and brown a little.
- Stir in the garlic and ras el hanout and cook for 2 minutes.
- Add the tomatoes, chickpeas, apricots, water, and stock pot or cube. Season with salt and pepper.
- Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
- Add the cooked turkey and simmer for 5 minutes to warm through.
- Stir in the honey, then scatter over the coriander and almonds just before serving.
Tip:
- Serve with steamed quinoa for a more substantial meal.