Moroccan Turkey Tagine Stew

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.


2 tablespoons olive oil
3/4 cup chopped red onion
2 cups thinly sliced carrots
2 cups thinly sliced parsnips
2 teaspoons finely chopped garlic
1 tablespoon ras el hanout seasoning
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained

1 (14 ounce) can chicken broth
1/2 cup water
1/2 cup chopped dried apricots
1/3 cup chopped pitted prunes or whole raisins
3 cups shredded cooked turkey
1/4 cup chopped fresh cilantro



  1. Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
  2. Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
  3. Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

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