Our turkey tagine recipe is ready in under an hour so makes an excellent midweek meal if you're pushed for time. Packed with chickpeas, apricots, flaked almonds, fresh herbs and an abundance of spices, this dish can also be made with chicken breasts, fish, or pork fillet, if you prefer.
turkey breast steaks or mini fillets, cut into bite-size pieces
150g
ready-roasted red peppers, chopped
500ml
chicken stock
400g
tin chopped tomatoes
400g
tin chickpeas, drained and rinsed
75g
dried ready-to-eat apricots, roughly chopped
50g
flaked almonds, toasted
Large handful fresh coriander, roughly chopped
Directions
Step 1
Heat the oil in a large pan and gently fry the onion for 10min until softened. Add the ground coriander, cinnamon, garlic and turkey and fry for a couple of minutes before adding the peppers, stock, tomatoes, chickpeas, apricots and plenty of seasoning.
Step 2
Bring mixture up to the boil, then turn down the heat and simmer for 15-20min or until the turkey is cooked through.
Step 3
Mix through most of the almonds and coriander. Garnish with remaining almonds and coriander. Serve with couscous.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
