Food Recipes Sweet Potato and Turkey Tagine 5.0 (3) 1 Review 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 15 mins Total Time: 35 mins Yield: 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. 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. Rate it Print