- Ingredients
- 1 Tbsp (15 mL) Olive Oil
- 1 skinless, boneless Turkey breast (approx. 1 kg /2.2 lbs),
- cut into 1” (2.5 cm) chunks
- 1 large yellow Onion, thinly sliced
- 2 large cloves fresh Garlic, thinly sliced
- 2 tsp (10 mL) ground Cumin
- 1 tsp (5 mL) Turmeric
- 1/2 Cinnamon stick
- 1/4 tsp (1 mL) Salt
- 1/2 tsp (3 mL) Pepper
- 1 cup (250 mL) Poultry Stock
- 1/4 cup (60 mL) Lemon Juice
- 1 cup (250 mL) dried Apricots, sliced
- 1/4 cup (60 mL) Currants
- 1 19 oz. (540 mL) can Chick Peas with broth
- 1 handful chopped, fresh Mint
- Directions
- Heat olive oil in a deep sauté pan and add onion and garlic, stirring until translucent.
Add turkey, seasoning (cumin, turmeric, cinnamon, salt and pepper) and cook for 5 minutes.
Deglaze the pan with lemon juice and poultry stock; then add apricots, currants, chick peas.
Simmer covered for 15-20 minutes or until turkey is tender.
Add mint just before serving over couscous.
