Moroccan Turkey Tagine


1.5 kg
poultry (chicken/turkey leftovers an option)
2 tbsp
1/2 c
diced onion
3 cloves
crushed/minced garlic
medium yellow/red pepper, diced
1/2 c
carrot, peeled
1 can (796 ml)
whole or diced tomato (not crushed)
1 can (540 ml)
chick peas
2 tsp
mild paprika (not smoked)
2 tsp
1 tsp
1 tsp
ground coriander
1/2 tsp
ground cinnamon
1 tsp
dried chilies (optional)
2 tsp
sea salt
1/4 tsp
freshly ground pepper
1/2 c
zucchini, cut into 2.5cm chunks


Heat oil in skillet and brown poultry (if not using left overs from roasted chicken or turkey). Transfer meat to a slow cooker or casserole dish. Add onion, garlic, pepper and carrot (quarter cut into 2.5cm sections) to skillet; lightly brown.

Puree tomatoes in food processor, add to skillet and simmer with vegetables for 5 minutes. Add chick peas to slow cooker/casserole dish. Add spices. Once all ingredients except zucchini are in slow cooker set for 5 hours. For casserole expect 1 hour in a 325 F oven.

Stir in zucchini and set to high for 30 minutes or until zucchini is tender. Serve over steamed couscous or rice.

Yield: 5 Servings
Category: Main Dish
Contributor: Lois Loewen Epp