Food Recipes Sweet Potato and Turkey Tagine 5.0 (3) 1 Reviews Leftover turkey meat was made for tagine. The turkey soaks up all the warm flavors of the ginger, turmeric, coriander, and cinnamon, and simmers in a thick, flavorful sauce that begs to be served over couscous or rice. The olives add a briny saltiness that gives depth to this delicious stew, and the apricots can’t be missed—they add texture and a subtle sweetness often found in tagine. Don't feel limited to making this dish with leftover turkey. If you're craving tagine for dinner, but only have a rotisserie chicken on hand, it will work just as wonderfully in this recipe. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 31, 2017 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 15 mins Total Time: 35 mins Yield: 4 servings Ingredients 3 tablespoons olive oil 1 large yellow onion, chopped ¾ teaspoon kosher salt, divided 1 pound sweet potato (about 1 large), cut into ¾-inch pieces (about 3 cups) 2 cloves garlic, chopped 2 tablespoons tomato paste 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon ground coriander ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper (optional) 2 ½ cups vegetable or chicken stock ¾ cup pitted Castelvetrano olives, halved 2 cups cooked turkey meat, cut into 1-inch pieces ½ cup chopped dried apricots Freshly ground black pepper Couscous or rice, for serving Cilantro leaves and tender stems, for serving Directions Heat olive oil in a large pot over medium. Add onion and season with ¼ tsp. salt. Cook until softened and beginning to brown, stirring occasionally, 5 to 6 minutes. Add sweet potato, garlic, tomato paste, ginger, turmeric, coriander, cinnamon, and cayenne and cook until fragrant, stirring frequently, 2 to 3 minutes. Add stock and simmer, covered, until vegetables are fork tender, 12 to 15 minutes. Add olives, turkey, and apricots and cook until heated through, stirring occasionally, about 3 minutes. Season with ½ tsp. salt and several grinds pepper. Divide among bowls and serve with couscous or rice. Top with cilantro. Print