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Cous Cous Stuffed Turkey & Cranberry Tajine


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Ingredients              

            (serves 10-12) For the Tajine
  • 200g dried apricots
  • 2 cinnamon sticks
  • 4 bay leaves
  • good pinch saffron
  • 50g frozen cranberries
  • 1 tblspn Ras el hanout
  • 1 onion, diced
  • 500ml-1L chicken stock
  • 1 zucchini, cut into chunks
  • 1 eggplant,  cut into chunks
  • 10-12 baby carrots
 For the Stuffing
  • 1kg turkey breast, skin on
  • 1 orange zest
  • Juice ½ lemon
  • 1 clove garlic crushed
  • 80g cous cous
  • 20g currants
  • ½ carrot grated
  • ½ onion diced
  • 20g flaked almonds, toasted
  • 20g dried cranberries, chopped
  • 2 tblspns parsley, chopped
  • ½ stick celery diced
  • 1 tblspn olive oil
  • 100ml vegetable stock
  • salt & pepper to taste
  • pinch cinnamon
  • ½ tsp Ras el hanout
  • ¼ tsp chilli flakes

Method
For the Stuffing
Boil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.

For the Tagine
In a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.