LCBO Food & Drink Autumn 2021

MARKET SHARE

See TIPS on p. 182

TURKEY MARKET TAGINE

My most lasting memory of the tagines I had in Morocco is their luxurious saffron-flavoured broth. In this tagine, the saffron-­ spiked broth is a backdrop for peak-season market-fresh produce. The addition of turkey makes it a welcome departure from expected Thanksgiving fare. It’s best served over rice or couscous for soaking up all the precious broth. 3 small red onions 4 large carrots, peeled 1 large fennel bulb, about 1 lb (455 g) 2 lbs (905 g) skinless boneless turkey breast Olive oil 2 tsp (10 mL) each cumin and sweet or smoked paprika, divided 1 1/2 tsp (7 mL) salt, divided 1 cup (250 mL) chicken broth 1 tsp (5 mL) each ground coriander and cinnamon 1/2 tsp (2 mL) saffron threads

vegetables while stirring. Cover, and when vegetables come to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. 5 Meanwhile, as soon as vege- tables are simmering, sprinkle saffron into 1 cup (250 mL) hot, but not boiling, water and set aside to add to tagine later. 6 After vegetables have been simmering for 30 minutes, stir in turkey and collected juices. Cover and continue simmering, stirring occasionally, until turkey is done, about 30 minutes. 7 Meanwhile, core pears and cut into chunks. When turkey is done, stir pears and olives into tagine. Pour in saffron water. Cover and simmer until pears are warm, about 5 minutes. Spoon over rice in individual bowls. Generously sprinkle with freshly chopped mint.

2 ripe pears, peeled 1 cup (250 mL) olives, such as Kalamata Cooked rice or couscous Freshly chopped mint or cilantro 1 Peel onions and trim root ends. Slice each onion through stem end into 6 wedges. Set aside. Slice carrots lengthwise in half or quarters, depending on their size, then into 1-inch (2.5-cm) pieces. They should measure about 1 1/2 cups (375 mL). Turn into a big bowl. Trim fronds and thick stem end from fennel. Remove any tough outer layers. Slice fennel in half through stem end, then into 1/2-inch (1-cm) wedges. Cut wedges in half crosswise and separate layers. They should measure about 4 cups (1 L). Add to carrots. 2 Slice turkey into pieces, each about half the size of a chicken thigh. If any pieces are more than 1 inch (2.5 cm) thick, slice in half or slash into the thick areas

and open up like a book. Brush pieces all over with oil and set on a plate. In a small bowl, stir 1 tsp (5 mL) each cumin and paprika with 1/2 tsp (2 mL) salt. Sprinkle half over turkey. Brush to evenly distribute. Then turn turkey over and sprinkle with remaining mixture. Brush again. 3 Coat a large wide saucepan with oil. Set over medium heat. Fry turkey in batches, about 3 minutes a side, to lightly brown. Remove to a container, cover and refrigerate until vegetables have simmered 30 minutes. 4 Coat pan with more oil, if needed. Add onions and stir often over medium-low heat for 3 minutes. Pour in chicken broth. Scrape brown bits from bottom of pan. Increase heat to medium. Add carrots and fennel. In a small bowl, stir together remaining 1 tsp (5 mL) each cumin and paprika with coriander, cinnamon and remaining salt. Sprinkle over

Serves 6

50

AUTUMN 2021 FOOD & DRINK