Moroccan-style Turkey Casserole
3tbsp oil (I used groundnut, but sunflower or rapeseed would work just as well)
800g skinless, boneless turkey thigh or breast), cut into large chunks (or, if you live in Belgium: kalkoenstoofvlees)
3.5 tbsp oyster sauce
1 to 2 tsp cinnamon (to taste)
2 red onions, sliced (not too finely)
3 garlic cloves, sliced
2 red peppers, roughly sliced
½ yellow chilli pepper (with seeds), sliced
2 handfuls dried apricots
½ handful raisins/currants
500 ml chicken stock
- In a heavy-based casserole, heat 2 tbsp oil over high heat. Add the turkey and cinnamon. Sear the turkey, stirring often, for 3 to 4 minutes, until it begins to brown.
- Once browned, remove the turkey from the casserole, stir in the oyster sauce and set aside.
- Add the remaining tbsp of oil to the casserole and add the onions, garlic, red peppers and chilli. Sauté until starting to soften.
- Put the turkey back into the casserole, along with the apricots and raisins/currants.
- Add chicken stock and bring to the boil.
- Put a lid on + let simmer over low heat for 40 minutes.
- Remove the lid + let simmer for a further 35 minutes.
- If you like your sauce a bit thicker, you could add some cornflour at the end.
Serve with sun-dried tomato (or regular) couscous.