Moroccan turkey with couscous
Serves: 4
Takes: 12-15 mins preparation + 15 mins marinating + 90 mins cooking
Calories per portion: 371
Fat per portion: 7.9g
675kg (1 1/2lb) boneless British turkey thigh or breast joint
2 garlic cloves, peeled and crushed
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground paprika
1 tbsp oil
1 large onion, peeled and cut into wedges
2-3 cinnamon sticks, bruised
3 tomatoes, chopped
400g (14oz) can chick peas, drained
450m (l 3/4pt) turkey or chicken stock
75g (3oz) ready-to-eat pitted prunes, chopped
50g (2oz) ready-to-eat apricots, chopped
Freshly cooked saffron flavoured couscous to serve
Freshly chopped coriander to garnish
1. If necessary, tie the turkey joint with fine string. Mix the crushed garlic with all the spices then spread over the joint. Leave for at least 15 mins for the flavours to develop.
2. Heat the oil in a large pan and brown the turkey joint on all sides. Remove, then add the onion to the pan and gently sauté for 5 mins or until softened (add a little extra oil if onions are sticking to the pan).
3. Add the cinnamon sticks to the pan with the tomatoes and chickpeas and place the turkey joint on top.
4. Pour over the stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 30 mins. Add the prunes and apricots to the pan and continue to cook for a further 30-40 mins or until the turkey is thoroughly cooked.
5. Discard string from the turkey and remove the cinnamon sticks. Arrange the turkey on top of the couscous and spoon the chickpea mixture round the joint and garnish with coriander.
