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
Delicious simply served with buttered cous cous.
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