Turkey Tagine With Apricots

Serves: 4
Total Calories: 986


4 turkey thighs, about 2 pounds total, skin removed
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and quartered
1 tablespoon finely chopped garlic, preferably fresh
1/3 cup lemon juice (2 lemons)
1 can chopped green chili
1 stick cinnamon
1 (14-ounce) can chicken broth
1 cup dried apricot half (about 4 ounces)
1 cup couscous, preferably whole wheat


Season the turkey thighs with salt and pepper. Heat the oil in a large skillet over medium-high heat, and brown the turkey on both sides. Add the onion, cover, and cook until it loses its raw look, a few minutes. Add the garlic, lemon juice, chiles, cinnamon stick, broth, and apricots and heat to boiling. Reduce the heat to medium-low so that the liquid simmers gently. Cover and simmer until the turkey is tender, about 50 minutes.

Remove the turkey to a platter. Remove the cinnamon stick, heat the liquid in the pan to boiling, and stir in the couscous. If using whole wheat couscous, simmer for 5 minutes. If using regular couscous, remove from the heat, cover, and set aside for 5 minutes. Serve the turkey on a bed of couscous.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 986
Calories from Fat: 118

This Turkey Tagine With Apricots recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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