Home › Recipes › High-protein turkey and apricot tagineHigh-protein turkey and apricot tagine High-protein turkey and apricot tagine with lean poultry, apricots and quinoa. A dinner with plenty of protein from the braising pot, with wonderful spices.
At a glance Serves 2 Prep time: 15 min Cooking time: 35 min Total time: 50 min Calories: 480 kcal per serving Protein: 45 g Fat: 12 g Carbs: 50 g Ingredients 350g turkey breast 6 dried apricots 1 onion 1 courgette 100g quinoa 250ml chicken stock 1 tsp ras el hanout 1 tbsp coconut oil Method You’ll need: frying pan · saucepan · chopping board · knife
Use dried apricots and halve them. Cook the quinoa in lightly salted water according to the packet instructions. Dice the turkey breast and sear it all over in the coconut oil. Chop the onion and courgette and add both to the meat in the pan. Sprinkle everything with the ras el hanout, stir well and deglaze with the chicken stock. Add the apricots and let the dish braise for 20 minutes. Serve it on the quinoa. Good to know In this recipe, lean poultry gets an incredible upgrade from fruity apricots and aromatic spices.
Swaps Turkey breast → chicken breast (for the same protein content with almost identical macros).
Cooking tips Ras el hanout only develops its full aroma once it has been briefly toasted in hot fat.
Storage The stew easily keeps for 3 days in the fridge and reheats well.
Allergens Completely gluten-free, contains no soya and no dairy.
Frequently asked questions How long does turkey and apricot tagine keep in the fridge? The stew easily keeps for 3 days in the fridge and reheats well.
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