The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Turkey and pineapple tagine recipe. Enjoy the good taste of Arabic Food and learn how to make Turkey and pineapple tagine.
Takes: 20 mins to prepare and 25 mins to cook
535 calories / serving
450ml chicken stock, hot
4 skinless turkey breasts, diced
50ml olive oil
400g canned pineapple chunks, drained
1tsp ground cumin
1tsp ground cinnamon
1tbsp flaked almonds
1tsp fennel seeds
sprig of coriander leaves, to garnish
Coat the turkey in half of the olive oil, then sprinkle over the ground cumin, cinnamon and seasoning. Mix well with your hands until evenly coat. Heat a casserole dish over a moderate heat and sear the turkey in batches until golden all over. Remove and add the remaining olive oil to the dish.
Add the onions and saute for a few minutes before returning the turkey to the dish with the pineapple. Cover with a lid and reduce the heat to low. Simmer for 4-5 minutes, stirring occasionally until the turkey is cooked through. Adjust the seasoning if necessary.
At the same time, place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.
Remove the clingfilm and fluff the grains with fork. Spoon into a serving bowl and top with the turkey tagine. Garnish with a sprinkle of fennels seeds, the flaked almonds and a sprig of coriander.
From Tesco Real Food