June 7, 2026
URL: https://m.hunts.com/recipes/chilis-soups/moroccan-turkey-tagine-stew-8292
- Prep time 35 minutes
- Total time 60 minutes
- Servings 8
Ingredients
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2 tablespoons olive oil
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3/4 cup chopped red onion
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2 cups thinly sliced carrots
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2 cups thinly sliced parsnips
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2 teaspoons finely chopped garlic
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1 tablespoon ras el hanout seasoning
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1 can (15 oz each) garbanzo beans, drained, rinsed
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1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
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1 can (14 oz each) chicken broth
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1/2 cup water
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1/2 cup chopped dried apricots
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1/3 cup chopped prunes or whole raisins
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3 cups shredded cooked turkey
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1/4 cup chopped fresh cilantro
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Greek yogurt and hot cooked couscous, optional
Nutrition Information
246 calories, 27g carbs
Directions
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Step one
Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
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Step two
Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
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Step three
Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.
Tips
For homemade ras el hanout seasoning, stir together 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe.
Shredded rotisserie chicken can be used in place of turkey.
