Moroccan-style turkey thigh stew

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Preparation time: 30 minutes
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Cook time: 1 hour
Olymel moroccan-style turkey thigh stew


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. 

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