Recipe By Hunt's
Published Nov 22nd
Moroccan Turkey Tagine Stew
Prep 35m Cook - Additional 25m Ready In 1h
Servings 8 cups Calories 257.1

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.

Recipe Ingredients

  • 2 tablespoons olive oil
  • ¾ cup chopped red onion
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced parsnips
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon ras el hanout seasoning
  • 1 (15 ounce) can garbanzo beans, drained, rinsed
  • 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
  • 1 (14 ounce) can chicken broth
  • ½ cup water
  • ½ cup chopped dried apricots
  • ⅓ cup chopped pitted prunes or whole raisins
  • 3 cups shredded cooked turkey
  • ¼ cup chopped fresh cilantro
  • Greek yogurt and hot cooked couscous, optional

Cooking Directions

  1. 1 Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
  2. 2 Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
  3. 3 Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

Nutrition Facts

  • Calories 257.1
  • Carbohydrate 30.9 g
  • Cholesterol 41.1 mg
  • Fat 6.9 g
  • Fiber 6.1 g
  • Protein 19.3 g
  • Saturated Fat 1.4 g
  • Sodium 565.4 mg
  • Sugar 13.1 g

Chef's Notes

For homemade ras el hanout seasoning, stir together 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe. Shredded rotisserie chicken can be used in place of turkey; Brought To You By ConAgra Foods(R)


  1. Great recipe - thanks so much for posting. I used zucchini instead of parsnips and chicken thighs instead of turkey. The recipe was for the Ras el hanout was perfect and I will definitely save. Served over couscous
  2. What really made this dish was the Greek yogurt with cilantro and serving it over couscous. It was a great way to use up left over turkey from Thanksgiving.
  3. I cannot recommend this recipe. I recently visited Morocco and this recipe was a disappointment compared to the tagines there. The amount of fruit made it too sweet for a savory stew. I cooked the veggies for an hour (vs the recommended 30") and they still were not the correct consistency. I think you just - Read more ...
  4. The only changes I made to this recipe was to add chopped celery and I used dairy free sour cream instead of yogurt. It was really good. I tried the recipe a second time using some pork chunks (chops) but the flavor didn't go with the dish as well as I hoped.
  5. I really liked this. The flavours are outstanding. I made mine in a tagine. I sautéed the veggies first then added the other ingredients placing the cover on top and cooking in the oven for 30 minutes at 190 C. Delicious served with sorghum grains.
  6. We really enjoyed this recipe and made it exactly as called for. We love the veggies and fruit, the turkey was leftovers from a breast we made earlier in the week. I was a little worried that it would be too sweet, but the ras el hanout seasoning tied everything together and a dollop of - Read more ...