Turkey tagine recipe

Vitamin B6, needed for healthy sleep patterns, comes in spades in this turkey tagine recipe. The dish also provides chromium, a mineral that can help the body use insulin more effectively and in turn improve energy levels, plus the amino acid tyrosine, which helps reduce symptoms of depression. Serve with wholegrain basmati for slow-release energy.

Serves 4 

Ingredients:

250g Tilda Wholegrain Basmati Rice

1tbsp oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1tsp turmeric

Bunch of fresh chopped coriander, stalks and leaves

1tbsp 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 pomegranate seeds

Zest of 1 lemon

Salt and freshly ground black pepper

Yoghurt, to serve

Method:

Preheat the oven to 200°C/390°F/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/300°F/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.

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