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.
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.
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