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Moroccan Ras El Hanout Turkey Braise With Dried Figs

Name: Moroccan Ras El Hanout Turkey Braise With Dried Figs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs bone-in skinless halal turkey thighs, trimmed; 1 large yellow onion, thinly sliced; 2 tbsp olive oil; 1 tbsp ras el hanout spice blend; 1 cup dried figs, halved; 1.5 cups halal chicken broth; 0.25 cup blanched sliced almonds; 1 tbsp fresh lemon juice

Succulent turkey thighs braised with complex North African spices, sweet dried figs, and toasted sliced almonds.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Moroccan Ras El Hanout Turkey Braise With Dried Figs

AI illustration

Technique to learn

Spiced Dried Fruit Braising

Simmering dried fruits directly in spice-infused broth to rehydrate the fruit while natural fruit sugars enrich the savory sauce.

Instructions

Step 1: Heat olive oil in a wide deep skillet over medium-high heat and sear turkey thighs for 4 minutes per side until light brown, then remove.
Step 2: Add sliced yellow onion to the skillet and cook over medium heat for 6 minutes until soft and caramelized.

Step 3: Add ras el hanout spice blend to the onions and stir constantly for 1 minute to bloom spices in warm oil.

Step 4: Return turkey thighs to the skillet, add halved dried figs, and pour in halal chicken broth.

Step 5: Bring liquid to a boil, cover with lid, lower heat to medium-low, and simmer for 25 minutes until turkey reaches 165 degrees Fahrenheit internally.

Step 6: Toast sliced almonds in a dry small pan over medium heat for 3 minutes until golden brown.

Step 7: Stir fresh lemon juice into the skillet braise, sprinkle toasted almonds over the top, and serve immediately.

Cooking tips

Always check turkey doneness using a food thermometer in the thickest part away from bone.
Toasting almonds separately prevents them from getting soggy in the braising sauce.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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