Moroccan Turkey Stew Recipe
Moroccan Turkey Stew Recipe
Servings 6
Calories 285kcal
Ingredients
- Cooking spray or 2 teaspoon olive oil
- 1 onion peeled and finely chopped
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2.5 cups (625ml) apple juice
- 14 oz (400 g) tin of chickpeas, rinsed and drained
- ½ cup (100 g) halved soft ready-to-eat dried apricots
- 2 cups (250 g) shredded leftover turkey (or chicken if you prefer)
- 1 small bunch of chopped cilantro fresh coriander
- 4 tablespoon flaked almonds
Instructions
- Heat the oil in casserole dish and sauté the onions for 5 mins until softer,
- Add in the garlic, ginger, cinnamon, cumin and paprika and stir for 30 seconds until fragrant.
- Then add in the apple juice, chickpeas and apricots, bring to the boil and then reduce to a roiling simmer and cook for 10 mins .
- Add in the leftover turkey and cook for a further couple of mins until the turkey is warmed through.
- Switch off the heat, sprinkle on the cilantro and almonds and serve.
Notes
Tips
- You can easily swap the turkey for chicken if you prefer.
- Use apple juice with no extra added sugar
- You can substitute half the apple juice with some chicken stock.
- Double or triple the recipe to feed a crowd.
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 225mg | Potassium: 494mg | Fiber: 5g | Sugar: 16g | Vitamin A: 545IU | Vitamin C: 2.3mg | Calcium: 68mg | Iron: 2.3mg