A great way to use up left-over turkey after Christmas. Harissa is a Tunisian (North African) spice paste. Recipe adapted from Delicious magazine.
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- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon grated gingerroot
- 1 tablespoon harissa
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken stock
- 250 g shredded cooked turkey
- 2 tablespoons sultanas
- 400 g canned chick-peas, rinsed and drained
- 1 lemon, juice of
- chopped fresh coriander leaves, to garnish
- 1First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften.
- 2Add the garlic, ginger, Harissa and cook for 30 seconds.
- 3Add the basmati rice and stir to coat in the mixture.
- 4Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed.
- 5Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice.
- 6Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired.
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Nutritional Facts for Turkey and Chickpea Pilaf
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 623.0
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 2.9 g
- Cholesterol 52.0 mg
- Sodium 563.7 mg
- Total Carbohydrate 88.7 g
- Dietary Fiber 7.3 g
- Sugars 7.0 g
- Protein 33.0 g
The following items or measurements are not included: