Turkey & Rice with Apricots & Chiles

This sweet-and-savory skillet leans Moroccan, simmering turkey in a warm-spiced tomato sauce studded with sweet dried apricots and a little green chile heat. It’s the kind of bright, lightly exotic dinner that comes together fast.

Bloom the spices first. Stirring cumin, coriander, and allspice into the softened onion and garlic before the liquid goes in wakes up their aroma and gives the dish its warm, fragrant backbone.

The apricots are the star move. Their honeyed sweetness plays against the chile and savory spice, that classic North African sweet-savory balance.

Add the turkey near the end and cook just until done. Lean turkey breast dries out fast, so a quick five minutes in the simmering sauce keeps it tender and juicy. Spoon it all over fluffy rice and garnish with a few apricot strips.

Kitchen Tips

• Bloom the spices in the oil with the onion and garlic for the deepest flavor.
• Add the turkey near the end; lean breast meat dries out if cooked too long.
• Use dried apricots for concentrated sweetness, or fresh in season for a lighter result.
• Adjust the green chiles up or down to control the heat.

Variations

• Use leftover cooked turkey or chicken; just warm it through at the end.
• Stir in chickpeas or raisins for a more tagine-like dish.
• Serve over couscous instead of rice.