Turkey Tagine

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Turkey tagineThis recipe has been developed using mood-boosting foods to help you eat your way to happiness.

Turkey has many great mood-boosting qualities including providing vitamin B6, which is needed for the production of melatonin, the hormone that helps control your sleep pattern. It also provides chromium, a dietary mineral that can help the body use insulin more effectively, improving energy levels. Turkey also contains the amino acid tyrosine, which can help reduce symptoms of depression as well as help avoid feeling the blues in the first place.

Serve with wholegrain Basmati which has a low GI and releases energy slowly, helping to keep blood sugar levels stable and keep hunger at bay.

Prep time: 15 minutes

Cook time: 1 hour 10 minutes

Serves: 4

Note: This recipe is gluten free

What You’ll Need:

  • 250g Tilda® Wholegrain Basmati Rice
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp turmeric
  • Bunch of fresh chopped coriander stalks and picked coriander leaves
  • 1 tbsp ras el hanout (spice mix)
  • 400g diced turkey breast
  • 200g butternut squash, peeled and diced
  • 400g tin chickpeas, rinse and drained
  • 150g soft dried apricots, halved
  • 400g tin chopped tomatoes
  • 500ml gluten free chicken stock
  • 120g almonds, blanched
  • 100g of pomegranate seeds
  • Zest of 1 lemon
  • Salt and freshly ground black pepper
  • Yogurt, to serve

What To Do: 

  • Preheat the oven to 200°C/Gas mark 6
  • Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes over a medium heat until softened.
  • Add the garlic, turmeric, ras el hanout and coriander stalks and cook, stirring, for a couple of minutes
  • Add the turkey, butternut squash, chickpeas and halved apricots to the casserole, then pour over the tomatoes and stock
  • Season well with salt and pepper and bring to the boil. Put the lid on and transfer to the oven
  • After 30 minutes, turn down the oven to 150°C/Gas mark 4, stir the tagine and return to the oven, uncovered, for a further 30 minutes
  • Meanwhile empty the almonds onto a baking tray and bake for 6-8 minutes until golden, then finely slice
  • Taste and adjust the seasoning
  • Stir in the almonds and pomegranate seeds then sprinkle over the lemon zest and coriander leaves
  • Serve with Tilda® Wholegrain Basmati Rice and yoghurt

Created for Tilda® by Dr Sarah Schenker

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