Turkey tagine

By Emma Clarke of Coventry

Serves: 4

Ingredients

3tbsp olive oil
900g British turkey breast, cut into 12 equal pieces
1 green pepper, deseeded and sliced
1 red pepper, deseeded and sliced
1 onion, sliced
5cm knob of root ginger, peeled and grated
4 garlic cloves, crushed
1 jalapeno chilli, finely chopped
3 tomatoes, chopped
1tsp each ground turmeric, cumin and salt
1/2 tsp black pepper
450ml chicken stock
1 lemon, sliced (or grated rind of 1 lemon)
100g black olives
1 bunch fresh coriander, chopped
250g couscous, cooked

Method

Heat the oil in a large pan and brown the turkey pieces in batches on all sides. Remove from the pan and set aside.

Add the peppers and onion, sauté for 3 minutes, then stir in the ginger, garlic and jalapeno chilli. Cook for 3 minutes, add the tomatoes and cook for another 3 minutes. Stir in the turmeric, cumin, salt, pepper and chicken stock, bring to the boil and simmer for 10 minutes over medium-low heat.

Return the turkey to the pan with the lemon slices, black olives and coriander. Cover and simmer over medium-low heat for 15 minutes or until the turkey is cooked through. Serve over hot couscous.