Moroccan-style turkey thigh stew

Ingredients

Metric

Imperial

5 l	11 lb	Olymel turkey thighs, de-boned and cut into cubes
3	3	large Spanish onions, chopped into chunks
20	20	garlic cloves, chopped
60 ml	4 tbsp	ras-el-hanout mix
45 ml	3 tbsp	turmeric powder
45 ml	3 tbsp	ground cinnamon
30 ml	2 tbsp	Cayenne pepper
350 g	1 cup	honey
1	1	large can (2.84 L) diced tomatoes with juice
2 l	4.5 lb	canned chickpeas (rinsed and drained)
250 ml	1 cup	chopped parsley
750 g	4 cup	dried apricots
750 g	4 1/2 cup	raisins
-	-	Chopped coriander, for decoration
-	-	Olive oil, for cooking
-	-	Salt and pepper

In a large rondeau, heat a drizzle of oil over medium-high heat, and cook ¼ of the turkey strips until they are slightly coloured. Add salt and pepper, remove and set aside. Do the same with the rest of the strips.
In the same rondeau, cook the onions until transparent.
Add the spices and cook for 1 minute, stirring constantly.
Return the turkey strips to the pan, add the tomatoes and the honey, cover and cook for 15 minutes while stirring constantly.
Add the chickpeas, the parsley, the apricots and the raisins. Mix well and add just enough water to cover. Simmer for 15 minutes or until the sauce starts to thicken.
Serve in bowls and garnish with coriander leaves.