Turkey and Apricot Tagine with Toasted Flaked Almonds and Ginger
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Ingredients
- 600 g turkey breast, diced
- 1 onion, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves
- 1 tsp ground cinnamon
- 120 g dried apricots
- 30 g flaked almonds
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 39.5 g
- Carbohydrate
- 20.4 g
- of which sugars
- 18.5 g
- Fat
- 12.7 g
- of which saturates
- 1.7 g
- Fibre
- 3.7 g
- Salt
- 0.78 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 wide pan and cook the onion for 5 minutes until soft, then stir in the fresh ginger, garlic and ground cinnamon and cook for 1 minute.
- 2
Add the turkey breast and cook for 4-5 minutes, turning, until sealed on all sides.
- 3
Pour in the chicken stock and dried apricots, cover and simmer for 20 minutes, until the turkey is cooked through with no pink remaining.
- 4
Meanwhile, toast the flaked almonds in a dry pan for 2 minutes until golden.
- 5
Scatter the tagine with the toasted almonds and serve hot.
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