Hello food lovers!
The situation is serious… It’s been autumn for just a few days now and we are almost falling into depression!
Rainy days make us miserable, it’s time to take the matter in hands!!
So let’s bring sunshine on the table with my turkey and olives tajine!
It’s a recipe that I actually made live on Facebook and that was a success among a few of my viewers. That’s a good reason to share it here, don’t you agree? 😉
You can easily guess that it’s quite easy to make, it will not require a long preparation time (15-20 minutes should be enough) and then you’ll just have to let it cook, slowly at low heat… This turkey and olives tajine will be highly appreciated if you re-heat it (it’s even better if you want my advice). And to make your life easier: cook a large quantity and you’ll get a second meal out of it. Bam! That’s already one meal less to plan for the week!
The ingredients needed for this turkey and olives tajine are very easy to find. If the zucchini season is over, you can go for carrots, pimpkin or butternut, or even fennel. I chose to make this tajine with turkey, but you can have chicken of course. You can even go for a fish version if you have cod or salmon for instance.
As far as seasoning is concerned, I gave you a reasonable amount of spices. I always put more when I cook for my family. It’s up to you to adjust the quantities at the end of the recipe, according to your tastes.
By the way, you can add a tablespoon of honey if you want a sweet touch and sesame seeds when serving. As a side dish semolina is the obvious choice with this turkey and olives tajine.
The utensils you will need:
A large casserole,
A large iron frying pan if you have to have the best cooking of your turkey,
A cutting board
And a sharp knife.
I think it’s time to make this food journey!
The recipe, Chef!
Turkey and Olives Tajine
- 500 g turkey fillets
- 1 large onion
- 2 zucchinis
- 12 cherry tomatoes
- 100 g olives (green and/or black)
- 330 g water
- 2 tablespoons ras el hanout
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon curcuma
- Vegetal oil (sunny seed, rapeseed, olive)
Cut the turkey fillets in 2-3 cm cubes.
Heat 2 tablespoons of oil in your frying pan (or in your casserole if you don't use a frying pan) and add the turkey cubes with one tablespoon of ras el hanout.
Once slightly grilled on each side, set aside.
Pour a bit of water, and help with a spatula to remove all the juices from the pan. Set aside with the turkey.
Heat 2 tablespoons of oil in your casserole and add the chopped onion.
Then add the zucchinis cut in cubes. Pour one tablespoon of ras el hanout, cook for 2 minutes.
Add the olives, the rest of the spices, salt and water.
Cook 6 to 8 minutes then add the turkey and juice.
Adjust seasoning and cook with lid for 30 to 40 minutes at low heat.
Just before serving, place the cherry tomatoes cut in half on your tajine. Serve!