MANGO AND TURKEY TAGINE

By Lucy Burton, Pudding Lane Blog

Serves 6

  • 1x 400g pot Nature‚Äôs Finest Mango
  • 1x 400g tin of chickpeas
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 400g fresh tomatoes, chopped
  • 1 tbsp tomato puree
  • 500ml chicken stock
  • 400-600g cooked turkey meat, chopped or shredded
  • Chopped coriander and cooked couscous, to serve
  1. Heat the oil in a large casserole dish, then add the onions and cook for 10 minutes until very soft and translucent.
  2. Add the garlic and cook for a couple minutes, then add the spices and fry for 4-5 minutes, until they are really fragrant and the pan is dry.
  3. Add the turkey meat and enough stock to cover, then add the chopped tomatoes and tomato puree. Give it all a good stir, then reduce the heat to low, cover, and simmer for 30 minutes.
  4. After 30 minutes, drain the mango and chickpeas and stir through. Taste and season, adding a little more stock if it is drying out. Sprinkle with chopped coriander and serve with couscous.

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700g, 400g & 4pk

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