Moroccan turkey and harissa stew

Moroccan turkey and harissa stew


  1. Heat the oil in a large heavy based casserole dish or saucepan. Add the turkey and cook for 4-5 minutes until browned. Remove from the pan and set aside.
  2. Add the onion and cook for 3-4 minutes until softened slightly. Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes.
  3. Return the turkey to the pan and stir in the butternut squash and baby corn, bring to the boil, cover and simmer for 20 minutes.
  4. Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 minutes uncovered until the tomatoes are just beginning to cook down.
  5. Mix the cornflour with 2 tbsp of water to make a smooth paste. Stir into the stew and simmer until thickened. Stir in the mint and coriander and season to taste. Serve with warm crusty bread to mop up the juices

Recipe from British Turkey.

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Spice up your winter meals with this Eastern dish


3 tbsp olive oil
6 British turkey breast fillets, each cut into 3 pieces
1 large onion, roughly chopped
4 garlic cloves, crushed
400g can chopped tomatoes
2 tbsp Harissa paste
1 cinnamon stick
900ml chicken stock
450g peeled and diced butternut squash
150g baby corn
150g sugarsnap peas
225g cherry tomatoes
2 tbsp cornflour
small handful fresh chopped mint
small handful fresh chopped coriander
salt and freshly ground black pepper


Time: 30 minutes
Serves: 6
Nutrition: 156 Cals, 2g Fat