Spicy Turkey Tagine (Moroccan)       Serves  4

Earlier in the year I did some work for a lovely turkey farm producing Bronze turkeys. Bronze turkeys have a longer life and therefore contain more fat, making them quicker to cook and the meat is  juicier and more tender. This year, if you still want to buy a large bird then I would consider removing the wings and the legs and freezing them until a later date. If you have turkey legs frozen and they are not from a Bronze turkey add 20% extra to the cooking time.

2 tbsp olive oil

2 x turkey legs or thighs – skinned

1 large onion- finely chopped

40g fresh ginger – finely chopped

2 fresh red chillies – diced

Rosemary – 3 fresh sprigs -chopped or about 2tbs dried

1 tsp cinnamon or 1 or 2 sticks

175g (6oz) dried apricots – halved

2 tbsp honey

1 x 400g (13oz) can of chick peas – drained

1 x 400g (13oz) can of chopped tomatoes

Method

1. Pre-heat the oven to 160C/Fan 140C/Gas Mark 2
2. In a large casserole dish on medium heat, heat oil – add turkey legs season and brown all over – move onto a plate.
3. Add onions, ginger, chilli and chopped rosemary and sauté until softened.
4. Stir in cinnamon – cook for two minutes.
5. Return turkey to the pan
6. Add apricots, honey, chick peas and tomatoes.
7. Fill tomato can with water and add enough water until the meat is covered.
8. Bring the liquid to the boil.
9. Put in the oven for 2 hours, after which check to see if the meat is tender, if it needs more cooking just leave in.
10. When done, remove the turkey and cover in foil. Take lid off pan and reduce sauce until thicker.

Delicious simply served with buttered cous cous.