Spiced Turkey Tagine with Prunes
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 6
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, coarsely chopped
- 1 leek, white part only, chopped
- 1 pound skinless, boneless turkey breast, cut into 1-inch pieces
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon dried basil
- 1/4 teaspoon turmeric
- Salt and freshly ground pepper
- One 15-ounce can chickpeas, drained and rinsed
- 1 cup pitted prunes (about 20)
- 2 tomatoes, coarsely chopped
- 1 large sweet potato (1 pound), peeled and cut into 1-inch pieces
- 1 medium carrot, coarsely chopped
- 6 pitted dates, chopped
- 2 cups vegetable stock or low-sodium broth
- Heat the olive oil in a large enameled cast-iron casserole. Add the onion and leek and cook over moderately high heat until lightly browned, about 6 minutes; push to the side. Add the turkey and half of the cinnamon, cumin, ginger, basil and turmeric; season with salt and pepper. Cook the turkey until lightly browned all over, about 4 minutes; transfer the turkey to a plate.
- Add the remaining seasonings to the casserole and stir until aromatic, about 30 seconds. Add the chickpeas, prunes, tomatoes, sweet potato, carrot, dates and stock and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes.
- Return the turkey to the casserole and simmer until the turkey is cooked through and the vegetables are tender, about 15 minutes. Season with salt and pepper and serve.
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