Moroccan · intermediate
Moroccan Ras El Hanout Turkey Braise With Dried Figs
Succulent turkey thighs braised with complex North African spices, sweet dried figs, and toasted sliced almonds.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Add sliced yellow onion to the skillet and cook over medium heat for 6 minutes until soft and caramelized.
- 03
Add ras el hanout spice blend to the onions and stir constantly for 1 minute to bloom spices in warm oil.
- 04
Return turkey thighs to the skillet, add halved dried figs, and pour in halal chicken broth.
- 05
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.
- 06
Toast sliced almonds in a dry small pan over medium heat for 3 minutes until golden brown.
- 07
Stir fresh lemon juice into the skillet braise, sprinkle toasted almonds over the top, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Spiced Dried Fruit Braising
Simmering dried fruits directly in spice-infused broth to rehydrate the fruit while natural fruit sugars enrich the savory sauce.
Notes from the kitchen
- 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.
