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Seasonal Dairy Diary recipes just for you

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Slow-Cooked Turkey
with Spiced Chickpeas

 

Serves 4

2¾ hours
 

353 Kcals/serving

Fat 12g (2.6g sat)
per portion

 Suitable for freezing

 

Turkey drumstick about 700g (1lb 10oz) in total

Sunflower oil 1 tbsp

Onion 1, peeled and chopped

Garlic 2 cloves, peeled and finely chopped

Root ginger 4cm (1½in) piece, peeled and finely chopped

Ground cumin 1 tsp

Ground turmeric 1 tsp

Ground mixed spice 1 tsp

Dried crushed chillies ½-1 tsp

Chopped tomatoes 400g can

Chickpeas 410g can, drained

Chicken stock 600ml (1 pint)

Raisins or sultanas 50g (2oz)

Freshly ground black pepper

Carrots 350g (12oz), diced

Curly kale 110g (4oz), sliced

Cooked rice or couscous to serve (optional)

 

1 Partially sever the knuckle end of the turkey drumstick by using a large knife and hitting it with a rolling pin or hammer so that the knuckle can be bent round and will fit in a large saucepan. Put it in the pan with the oil and fry for about 5 minutes, turning until browned. When the drumstick has begun to colour, add the onion and cook for a further 5 minutes.

2 Add the garlic, ginger, ground spices and chillies and cook for 1 minute more, then mix in the tomatoes, chickpeas, stock and dried fruit. Season with pepper and bring to the boil, stirring the sauce to mix.

3 Reduce the heat, cover and simmer for 2 hours or until the turkey is almost falling off the bone. Lift the drumstick out of the pan and put on to a plate. Add the carrots to the pan and cook uncovered for 15 minutes until just tender.

4 Meanwhile, remove the skin, tendons and bone from the turkey, then cut the meat into pieces return to the pan.

5 Add the kale and cook for a few minutes until just wilted. Spoon the stew into warmed shallow bowls lined with couscous or rice, if using.

Cook’s tips
The ingredients list may look long but the jars keep for ages and root ginger can be chopped and frozen or kept in the salad compartment of the fridge for several weeks. If you have runner beans, slice and add some in place of the kale and cook for about 10 minutes until just tender.


Recipe taken from Fantastic Food For Less

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Slow Cooked Turkey with Spiced Chickpeas

 

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