Moroccan Spiced Turkey & Apricot Skillet
Method
Season the turkey with cumin, ground coriander, paprika, cinnamon, salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the turkey and cook for 5–6 minutes, stirring occasionally, until lightly golden. Transfer to a plate.
Add the red onion and carrot to the same skillet and cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the courgette, chopped tomatoes, dried apricots and stock. Bring to a gentle simmer.
Return the turkey to the skillet and cook for 5–7 minutes until the vegetables are tender and the sauce has slightly reduced.
Sprinkle with fresh coriander and parsley, then serve warm.
Dried apricots add a naturally sweet contrast to the warm Moroccan spices. If they feel too firm, soak them in hot water for 5 minutes before adding them to the skillet.
Nutrition Facts
Per serving
