Having recently discovered the world of slow cooker meals, I am now completely hooked and so wanted to share this rich and aromatic, slow cooker tagine, made with turkey, squash and prunes.
Slow Cooker Tagine
A good Moroccan tagine is always high up my list when it comes to comfort food. Its so warming and vibrant and I particularly love to add prunes, which pair so well with the aromatic mix of pungent flavours. Making a slow cooker tagine is really easy and the long cooking time allows all the flavours to fully infuse. This produces a dish that is so rich and full of flavour that its hard to not lick the bowl afterwards.
Slow cooker week
For slow cooker week I used my slow cooker for all our evening meals and came up with a new and fabulous recipe for each day. The first recipe I made in my slow cooker was a glorious Italian-style Ragu, which you can find the recipe for here. Read my slow cooker week post to find out which slow cooker I’m using and why.
As this meal was for a mid-week tea I decided to go for Turkey instead of lamb or beef. That way I could save the red meat dishes (ragu and beef stew) for the weekends and keep weekdays healthier with leaner, white meats. That being said lamb or beef could easily be substituted in the recipe below.
What I will say about using turkey instead of lamb or beef, is that it doesn’t stay as tender when cooked for a long period. To get around this I kept the pieces of turkey quite small so it was easy to break up and slightly shred before serving.
I served this slow cooker tagine with a helping of rice, pieces of pitta and a scattering of parsley.
**Estimated nutritional information per serving and per 100g of Tagine without rice, pitta or toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
Slow Cooker Turkey, Squash and Prune Tagine
- 430 g Turkey breast sliced into chunks
- 2 tbsp Plain flour
- 1/2 tsp ground ginger
- 1 tsp cinnamon powder
- 1 tsp paprika
- 1 1/2 tsp Ras el hanout paste
- 2 tbsp tomato puree
- 1 tbsp Olive oil
- 1 Onion finely chopped
- 2 garlic cloves finely chopped
- 3/4 pint of chicken stock
- 1 cinnamon stick
- 290 g tin pitted prunes drained and halved 175g drained
- 375 g squash cut into chunks
- 400 g tin of chickpeas drained 240g drained
- Fresh chopped Parsley to top
- Rice and pitta for serving
- In a large bowl mix the flour, ginger, cinnamon powder and paprika. Add the chucks of turkey and toss until fully coated in the spices and flour. Add the tomato puree and Ras el hanout paste and use your hands to mix and coat the turkey.
- If using a sear and stew slow cooker use the slow cooker bowl for the next step. If not use a large pan or wok,
- Heat the oil in the dish and add the the onion and garlic. Cook for 2 minutes before adding the coated turkey. Cook for a further 2 minutes before removing off the heat.
- Whilst the dish and contents are still hot, gradually add and stir in the stock. Next add the cinnamon stick, prunes, squash and chickpeas. Mix well before placing into the slow cooker.
- Cook in the slow cooker on a low setting for 9-11 hours. If you would like a faster cooking time; set to medium for 6-8 hours.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins and Easypeasyfoodie. I am also linking to #recipeoftheweek hosted by a mummy too, #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and slow cooked challenge hosted by BakingQueen74