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Moroccan-style turkey thigh stew

Name: Moroccan-style turkey thigh stew
Prep time: PT30 minutesM
Cook time: PT1 hourH
Total time: P1DT1 hourH30 minutesM
Yield: 50
Ingredients: 3 large Spanish onions, chopped into chunks; 20 garlic cloves, chopped; 60 ml ras-el-hanout mix; 45 ml turmeric powder; 45 ml ground cinnamon; 30 ml Cayenne pepper; 350 g honey; 250 ml chopped parsley; 750 g dried apricots; 750 g raisins; Chopped coriander, for decoration; Olive oil, for cooking; Salt and pepper

Portions50
Preparation30 minutes
Cook time1 hour

Ingredients
- 5 L Olymel turkey thighs, de-boned and cut into cubes
- 3 large Spanish onions, chopped into chunks
- 20 garlic cloves, chopped
- 60 ml ras-el-hanout mix
- 45 ml turmeric powder
- 45 ml ground cinnamon
- 30 ml Cayenne pepper
- 350 g honey
- 1 large can (2.84 L) diced tomatoes with juice
- 2 L canned chickpeas (rinsed and drained)
- 250 ml chopped parsley
- 750 g dried apricots
- 750 g raisins
- Chopped coriander, for decoration
- Olive oil, for cooking
- Salt and pepper

Ingredients

Ingredients
- 5 L Olymel turkey thighs, de-boned and cut into cubes
- 3 large Spanish onions, chopped into chunks
- 20 garlic cloves, chopped
- 60 ml ras-el-hanout mix
- 45 ml turmeric powder
- 45 ml ground cinnamon
- 30 ml Cayenne pepper
- 350 g honey
- 1 large can (2.84 L) diced tomatoes with juice
- 2 L canned chickpeas (rinsed and drained)
- 250 ml chopped parsley
- 750 g dried apricots
- 750 g raisins
- Chopped coriander, for decoration
- Olive oil, for cooking
- Salt and pepper

Preparation

- In a large rondeau, heat a drizzle of oil over medium-high heat, and cook ¼ of the turkey strips until they are slightly coloured. Add salt and pepper, remove and set aside. Do the same with the rest of the strips.
- In the same rondeau, cook the onions until transparent.
- Add the spices and cook for 1 minute, stirring constantly.
- Return the turkey strips to the pan, add the tomatoes and the honey, cover and cook for 15 minutes while stirring constantly.
- Add the chickpeas, the parsley, the apricots and the raisins. Mix well and add just enough water to cover. Simmer for 15 minutes or until the sauce starts to thicken.
- Serve in bowls and garnish with coriander leaves.