Moroccan Turkey Stew Recipe Served with Bulgur Wheat
Last week we were sunbathing in Italy, now we are back to rainy London, and I must confess the temperature change was a bit of a shock. While we were away, we were eating mainly fish and seafood with salads, now we are back on casseroles and winter dishes.
I know it is still summer, but the temperature has dropped dramatically, so we need winter warming dishes to keep us going.
Although I never made a stew with turkey before, I usually have with beef and lamb, I decided to try an aromatic Moroccan-style stew with plenty of spices and herbs, sweet potato, apricots, British Turkey and fresh Red Tractor ingredients.
While the marinated turkey was tender and beautifully seasoned, the sweet potato and apricots added a sweet touch to the dish, which complemented the spices and herbs.
The stew was served with bulgur wheat, flavoured with apricots and spring onions. The dish was flavoursome, bursting with fresh ingredients – it was a success with the whole family!
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp cumin
- 1 tsp dried ginger
- 1 tsp ground cinnamon
- 1 bunch of rosemary, chopped
- Salt and pepper, to taste
- 1 cinnamon stick
- 2 onions, chopped
- 2 Red Tractor garlic cloves, chopped
- 4 British turkey breast, diced (or leftover Christmas turkey)
- 4 sweet potato, peeled and diced
- 200g Red Tractor mushrooms, halved
- 150g apricots, halved
- 1 bunch parsley, chopped
- 500ml vegetable stock
- 250ml tomato passata
- 1 tbsp olive oil
- 1 onion, diced
- 100g apricots, diced
- 6 Red Tractor spring onions, chopped
- 2 cups bulgur wheat
- 3 cups vegetable stock
- Make a marinate using the olive oil, chilli flakes, cumin, dried ginger, cinnamon, rosemary, salt and pepper.
- Coat the turkey with the marinate and leave it to rest, while chopping the rest of the ingredients.
- Heat a little oil in a casserole dish on medium heat, add the onions and cooked for a couple of minutes until softened.
- Add the marinated turkey, and cook for 5 minutes, until browned. Add the sweet potato, garlic, mushroom and cook for another 5 minutes.
- Add the vegetable stock, passata, cinnamon stick, and let it simmer on low heat until the meat is cook and the vegetables are tender.
- Add the apricots and parsley, remove the heat and close the pan for a couple of minutes to soften the apricots.
- Heat the olive oil, add the onions and sauté for a 2-3 minutes. Add the bulgur wheat, apricots and spring onions, cook for a couple of minutes.
- Add the vegetable stock and cook for around 10 minutes, until it is cooked.
I’ve entered this recipe in to the December’s Aga Inspired Competition with Rix.