Moroccan Spiced Turkey and Sweet Potato Tagine
Ingredients
- 600 g turkey breast, diced
- 500 g sweet potato, peeled and cubed
- 400 g tinned chopped tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- 300 g couscous
Nutrition (per serving)
- Calories
- 652 kcal
- Protein
- 49.6 g
- Carbohydrate
- 82.5 g
- of which sugars
- 12.7 g
- Fat
- 9.3 g
- of which saturates
- 1.7 g
- Fibre
- 9.7 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large casserole. Dice the onion and soften for 5 minutes. Crush in the garlic and add the cumin, coriander and cinnamon, stirring for 1 minute.
- 2
Add the diced turkey and cook for 4 minutes, stirring until sealed all over.
- 3
Add the sweet potato, tinned tomatoes and 200ml water. Stir well, cover and simmer for 25 minutes until the sweet potato is completely soft and the turkey is cooked through.
- 4
Uncover and cook for 5 minutes to reduce and thicken the sauce.
- 5
Prepare the couscous by pouring 360ml boiling water over it, covering for 5 minutes and fluffing with a fork. Serve alongside the tagine.
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