1kg of turkey legs chopped
300g sweet potatoes, peeled, chopped into pieces of 4 cm
400g of chickpeas,strained
1/2 teaspoon of saffron filaments
125ml (/ 2 cup) of hot chicken stock
1/2 cup of chopped fresh cilantro
1/2 cup of chopped fresh parsley
1/2 cup of chopped fresh mint
1/2 teaspoon of ras el hanout
1/2 teaspoon of cayenne pepper
fresh coriander sprigs (to serve)
fresh mint leaves (to serve)
Preparing turkey tagine with sweet potatoes:
To prepare therecipe of turkey tagine with sweet potatoes:
Put the saffron in a small pot resistant to heat. Add boiling water and leave it for 20 minutes to infuse.
Mix the coriander, parsley, mint, turmeric, ras el hanout, cayenne pepper, saffron and turkey mixture into a large bowl. Cover with plastic wrap and refrigerate for 2 hours to marinate.
Add sweet potatoes to turkey mixture and mix well. Transfer to a tagine or a pot. Cover and cook over low heat for 45 minutes or until turkey pieces are well cooked.
Add the chickpeas. Cover and cook for 10 minutes. Garnish the turkey tagine with sweet potatoes with sprigs of cilantro and mint leaves.
Source:Moroccan cooking recipes