Moroccan Turkey Tagine Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Carrots

  Canned, regular pack, drained solids

  2 cup, sliced or 292g

• Parsnips

  Raw

  2 cup slices or 266g

• Garlic

  Raw

  2 tsp or 6g

• Seasoning

  Popcorn, Kettle Corn - Kernel Season's

  3 tsp or 12g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  15 oz or 425g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Chicken broth soup

  Canned, prepared with equal volume water

  14 oz or 397g

• Water

  Plain, clean water

  ½ cup or 118g

• Apricots

  Sulfured, stewed, without added sugar, dried

  ½ cup, halves or 125g

• Prunes

  Dehydrated (low-moisture), stewed

  ⅓ cup or 93g

• Turkey

  Oven Roasted, White - Kroger

  12 oz or 340g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Nonfat greek yogurt

  Nonfat, plain

  100g

Directions

1. 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. 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. 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.
2. Recipe by: ReadySetEat (source: https://www.readyseteat.com/recipes-Moroccan-Turkey-Tagine-Stew-8292)