Bring Moroccan flavor and flair to dinner tonight with this vibrant and delicious dish loaded with colorful and fragrant spices like curry, coriander, cumin and turmeric.
Prepare rice according to package directions.
Season turkey with half of the salt and pepper. Heat oil over medium-high heat in a large, high-sided skillet or Dutch oven. Sauté the turkey for 3 to 5 minutes, or until starting to brown. Using a slotted spoon, transfer turkey to a plate and reserve.
Add onions, garlic, ginger and remaining salt and pepper to skillet and cook for 5 to 8 minutes, or until light golden and very tender. Stir in coriander, cumin, curry powder, turmeric and cinnamon and cook for 3 to 5 minutes, or until fragrant.
Stir in broth, tomato paste and bay leaves and bring to a boil. Add butternut squash, chickpeas, carrot, olives and dried apricots and return to a boil.
Return turkey to skillet. Stir in lemon juice and lemon zest. Reduce heat to medium-low and simmer for 20 to 25 minutes, or until turkey is cooked through and vegetables are tender. Discard bay leaves. Stir in rice and cilantro.
Make this dish with what you have on hand by substituting chicken for the turkey. Or, if you want to make this vegetarian, add extra chickpeas or use plant-based chicken strips, instead. Substitute vegetable broth for the chicken broth, if preparing a vegetarian meal.
Kick things up by serving this tajine alongside some harissa paste. This North African hot chili paste is a spicy addition, so a little goes a long way!
This recipe can be cooked in an Instant Pot, if desired.