Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 30 min
Servings: 6
Recipe By: Linda Gassenheimer
From: Fit & Fast Meals in Minutes
Used with permission of Rodale
Other Mediterranean
Other Beans
Other Poultry
Other Mediterranean
Other Beans
Other Poultry
Moroccan Turkey Tagine
Ingredients
3 tablespoons olive oil
3 cups sliced onion
3 medium tomatoes, cut into 8 wedges
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground cinnamon
3 teaspoons ground cumin
salt
freshly ground black pepper
2 cups water
10 sprigs fresh cilantro, plus 2 tablespoons chopped leaves
1 cup dried lentils
12 cups washed, ready-to-eat spinach
2 1/4 pounds turkey breast meat, cut into bite-size pieces
3 cups sliced onion
3 medium tomatoes, cut into 8 wedges
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground cinnamon
3 teaspoons ground cumin
salt
freshly ground black pepper
2 cups water
10 sprigs fresh cilantro, plus 2 tablespoons chopped leaves
1 cup dried lentils
12 cups washed, ready-to-eat spinach
2 1/4 pounds turkey breast meat, cut into bite-size pieces
Directions
Heat oil over high heat in a skillet or casserole dish. Add the onion, tomatoes, turmeric, cinnamon, cumin and salt and black pepper to taste. Cook 2 minutes to release the juices in the dried spices. Add water, cilantro, and lentils.
Bring the water to a simmer, reduce heat to medium, cover, and gently simmer 20 minutes. Add more water if casserole becomes dry.
Remove cilantro sprigs, stir in spinach and turkey, and cook 3 minutes, or until the turkey is cooked and the spinach wilts. Add salt and pepper to taste.
Bring the water to a simmer, reduce heat to medium, cover, and gently simmer 20 minutes. Add more water if casserole becomes dry.
Remove cilantro sprigs, stir in spinach and turkey, and cook 3 minutes, or until the turkey is cooked and the spinach wilts. Add salt and pepper to taste.
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