Sweet Potato and Turkey Tagine

5.0
(3)

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.

Turkey, Olive and Apricot Tagine
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

  1. 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.

  2. 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.

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