Name: Turkey Tagine bin Youssef
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Paprika - 2 teaspoons; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Onion, cut into 1/8-inch slices - 1 large; Potato, peeled and sliced 1/8-inch thick - 1 large; Carrots, peeled and cut into 1/8-inch slices - 2 medium; Zucchini, cut into 1/8-inch slices - 2 small; Green bell pepper, cut into 1/8-inch slices - 1 large; Tomatoes, chopped - 3 medium; Garlic, minced - 3 cloves; Turkey breast, cut into 3/4-inch chunks - ¾ pound; Vegetable oil - 2 tablespoons; Olive oil - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Tagine bin Youssef

1. Paprika - 2 teaspoons

2. Ground cumin - 1 teaspoon

3. Salt - 1 teaspoon

4. Ground black pepper - 1 teaspoon

5. Onion, cut into 1/8-inch slices - 1 large

6. Potato, peeled and sliced 1/8-inch thick - 1 large

7. Carrots, peeled and cut into 1/8-inch slices - 2 medium

8. Zucchini, cut into 1/8-inch slices - 2 small

9. Green bell pepper, cut into 1/8-inch slices - 1 large

10. Tomatoes, chopped - 3 medium

11. Garlic, minced - 3 cloves

12. Turkey breast, cut into 3/4-inch chunks - ¾ pound

13. Vegetable oil - 2 tablespoons

14. Olive oil - 1 tablespoon

How to cook deliciously - Turkey Tagine bin Youssef

1. Stage

Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.

2. Stage

Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.

3. Stage

Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.