•570g cooked turkey, cut into large pieces

•75g butter

•1 large onion, grated

•1 clove garlic, crushed

•1 tsp grated ginger

•Pinch saffron

•1” stick of cinnamon

•1 tsp thick honey

•½ tsp cinnamon

•6 tomatoes, concasse

•¼ pt chicken stock

•225g good dates

•225g peas

•225g cooked potatoes

•Salt and pepper

For the cous cous:



•225g cous cous

•½ pt chicken stock

•2 tbsp olive oil

•Juice of ½ lemon

•1 tbsp coriander

•Salt and pepper

To serve:

•1 tbsp sesame seeds

•1 tbsp flaked almonds

METHOD:

•Put the butter, onions, garlic, ginger, saffron and cinnamon stick into a pan and cook gently for 5 minutes.

•Add the turkey, honey, ground cinnamon, tomatoes, salt and pepper and gently stew for 10 minutes. Take out the meat and keep warm.

•Reduce the cooking liquor using the stock if necessary. Add the pitted dates and leave for 5 minutes. Add the peas, potatoes and then meat. Put a lid on the pan and gently heat.

•Meanwhile pour boiling stock over the cous cous, cover the bowl with cling film and leave till the stock is absorbed. Add the olive oil, lemon juice, chopped coriander, salt and pepper and stir through with a fork.

•Put the cous cous on a plate with the meat and sauce. Toast the sesame seeds and almonds and sprinkle over the meat.

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