Turkey tagine with pineapple, dried apricots and harissa paste
4 servings
25 minutes
Turkey tajine with pineapple, dried apricots, and harissa paste embodies Moroccan cuisine, harmoniously blending spices, fruits, and tender meat. The origins of this dish date back centuries when nomadic tribes prepared it in traditional clay tajines. The spicy harissa paste adds fiery zest to the dish while the sweet notes of pineapple and dried apricots balance the flavor, creating a rich palette of tones. Tender turkey fillet simmers slowly in aromatic broth, absorbing the full range of spices and fruits. Almond flakes add a crunchy texture, and serving it on couscous makes the meal even more authentic.
1
Prepare the main ingredients: pieces of turkey fillet, peeled small onion heads, harissa paste (spicy pepper, garlic, cumin, coriander, olive oil), pieces of pineapple and dried apricots.
- Turkey fillet: 600 g
- Onion: 12 heads
- Canned pineapple: 1 jar
- Dried apricots: 200 g
- Harissa: 4 tablespoons
2
Rub the turkey meat with harissa and fry it together with the main ingredients, adding raisins and coarsely ground coriander.
- Turkey fillet: 600 g
- Harissa: 4 tablespoons
- Raisins: 100 g
- Ground coriander: 1 teaspoon
3
Pour with hot chicken broth or water and simmer until soft, then sprinkle with almond slices.
- Chicken broth: 2 glasss
- Flaked almonds: 2 tablespoons
4
Serve in a tajine, placing it on steamed couscous and garnishing with a sprig of cilantro.
