Sweet Potato and Turkey Tagine


Leftover turkey meat was made for tagine. This version with sweet potatoes simmers in a thick, flavorful sauce that begs to be served over couscous or rice.

Turkey and Sweet Potato Tagine
Photo: Brie Passano
Hands On Time:
15 mins
Total Time:
35 mins
4 servings

This tangine recipe uses leftover turkey, but don't feel limited to that meat. If you're craving tagine for dinner, but only have a rotisserie chicken on hand, it will work just as wonderfully.


  • 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


  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.

  2. Add sweet potato, garlic, tomato paste, ginger, turmeric, coriander, cinnamon, and cayenne and cook until fragrant, stirring frequently, 2 to 3 minutes.

  3. 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.

  4. 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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