by Heather Harris Brady
For the main course I changed up the traditional roast bird to this tagine. It’s a great way to use up leftover roast poultry, or you can do a spice rub and roast your bird (or tofu) specifically for the dish. In the photo above you can see that I used a larger Israeli couscous, but feel free to use any type you prefer.
For the large family meal I served all the meat, vegetables and sauce separately so people could skip the sauce if they wanted. For the spice lovers in your family you can also include a shot of harissa on the side.
Tagine Style Stew, Makes eight generous servings
- 3 c. chopped roast poultry (chicken or turkey)
- 4 c. diced vegetables
- 2 T. olive oil
- 2 c. coucous, steamed/cooked according to package directions
- One large can (14 oz.) red ripe tomatoes
- One large can (14 oz.) tomato sauce
- 2 T. minced garlic
- 1 T. cinnamon
- 2 t. cracked pepper
- 2 T. olive oil
- Feta cheese (optional)
- Pita bread (optional)
Make the sauce. (You can do this a day ahead of time.) Combine the whole tomatoes and the tomato sauce in a deep pan. Add the seasonings.
Simmer for at least an hour, until the sauce is reduced by 1/3 and the whole tomatoes are melting into the sauce. While the sauce is cooking, preheat the oven to 400 and clean the veggies. I used sweet potatoes, Yukon Gold potatoes and parsnips.
Toss the vegetables with the olive oil and spread them out on a baking sheet in a single layer. Put them in the oven to roast. Stir them periodically so they cook evenly and remove them when they are just tender all the way through.
At this point the vegetables and sauce can be stored in the refrigerator until you’re ready for them. To proceed with the recipe, combine the turkey, vegetables and sauce. Heat it through in a dutch oven (375 for 45 minutes) or on the stovetop in a large deep pan (medium for 30 minutes).
Serve the stew over the couscous. If you like, sprinkle each serving with feta cheese and serve with a side of pita bread.
Two years ago: Danish Peppernut Cookies
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