Moroccan turkey tagine is a fragrant stew that marries tender turkey pieces with warm spices and the natural sweetness of dried apricots.
This recipe uses slow simmering to develop deep flavors and tenderize the turkey, yielding a dish that’s perfect for family dinners or special occasions.
The combination of cinnamon, cumin, and coriander with apricots offers a classic North African balance of savory and sweet tastes.
Why You’ll Love This Recipe
- Slow cooking turkey in a tagine-style stew allows tough turkey cuts to become tender and infused with warm spices.
- Dried apricots add a natural sweetness that balances the aromatic spices, preventing any single flavor from overpowering the dish.
- Including preserved lemon adds a bright, tangy note that lifts the rich flavor profile.
- Using turkey thighs ensures juicy, flavorful meat that stands up well to braising.
Moroccan-Spiced Turkey and Apricot Tagine
This slow-cooked Moroccan turkey tagine pairs tender turkey with warm spices and sweet dried apricots for a comforting, flavorful meal.
- Prep time
- 15 minutes
- Cook time
- 90 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds turkey thighs, bone-in and skin-on, cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup low-sodium chicken broth
- 1 cup crushed tomatoes (canned)
- 1 preserved lemon, pulp removed and rind thinly sliced
- 1 cup dried apricots, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the turkey and spices Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Season turkey thighs with salt and pepper, then brown them in batches until golden on all sides, about 4 minutes per batch. Remove and set aside.
- Cook the onion and garlic In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Add spices and liquids Stir in cumin, coriander, cinnamon, turmeric, ginger, and cayenne (if using). Cook the spices for 1 minute. Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release browned bits.
- Simmer the tagine Return the browned turkey pieces to the pot. Add the sliced preserved lemon and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1 to 1.5 hours until turkey is tender. Check occasionally to ensure enough liquid remains; add a little water if needed.
- Finish and garnish Once cooked through (internal temperature of turkey should reach at least 165°F/74°C), sprinkle chopped cilantro and parsley over the tagine. Adjust seasoning with salt and pepper. Serve hot.
Helpful Tips
- Use turkey thighs for best texture and flavor; avoid turkey breast as it can dry out during slow cooking.
- If you don't have preserved lemon, add a tablespoon of lemon zest and a teaspoon of lemon juice to mimic the bright, tangy flavor.
- To serve, this tagine goes well with couscous, rice, or crusty bread to soak up the sauce.
- Let leftovers cool to room temperature within 2 hours and refrigerate in an airtight container for up to 3 days.
Storage and Make-Ahead
Refrigerate leftover tagine in a sealed container for up to 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use turkey breast instead of thighs?
Turkey breast can be used, but it is leaner and may dry out during the long cooking time. If using breast, reduce the cooking time and monitor closely.
What is preserved lemon and can I omit it?
Preserved lemon is lemon peel that has been pickled with salt and lemon juice, adding a tangy, salty flavor. If unavailable, use lemon zest and a splash of lemon juice as a substitute.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free.
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