Sweet Potato and Turkey Tagine

Name: Sweet Potato and Turkey Tagine
Total time: 35 min
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, chopped; 0.75 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; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper (optional); 2.5 cups vegetable or chicken stock; 0.75 cup pitted Castelvetrano olives, halved; 2 cups cooked turkey meat, cut into 1-inch pieces; 0.5 cup chopped dried apricots; Freshly ground black pepper; Couscous or rice, for serving; Cilantro leaves and tender stems, for serving

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

Updated on November 7, 2022

Turkey and Sweet Potato Tagine — 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.