A large turkey thigh slowly braised with zucchini, carrots, fennel, chickpeas, and dates in a broth flavored with paprika, quatre-épices, and bay leaf, served over buttery couscous. Fragrant, tender, and perfect for sharing.
Trim the turkey thigh, removing excess fat and bone fragments.
Sear the thigh skin-side down in a very hot sauté pan, then reduce the heat to medium.
Add the peeled shallots, quartered or cut into 6 pieces, and brown them while turning the meat (about 8 min).
8 minSprinkle the paprika and quatre-épices over the meat side and cook for 1 min over moderate heat.
1 minAdd 3/4 L water and scrape up the browned bits. Add the bouillon cubes, Tabasco, garlic, 1 tbsp parsley, bay leaf, and 1/2 tsp salt.
1097 kcal
76 g
126 g
33 g
153% RI
48% RI
28% RI
47% RI
50% RI
50% RI
95% RI
141% RI
36% RI
84% RI
69% RI
119% RI
63% RI
0% RI
34% RI
107% RI
40% RI
19/19 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
A light yet filling salad of chicken, avocado, and crunchy vegetables, topped with a yogurt dressing. Ideal for a light meal or a quick lunch.
Tender tofu and vegetable dumpling bites bound with starch, steamed and served with a reduced soy sauce lightly thickened. Optional: pan-sear them for a crispy edge before spooning over the sauce.
Tuna quiche on puff pastry, spread with mustard, topped with tomatoes and an egg-and-cream custard, with grated cheese, baked for 35 minutes for a tender, golden finish.
Crispy chicken pieces coated in a sweet-salty, spicy glaze (soy, honey, ketchup, sriracha) and sprinkled with sesame. Serve with rice or as an appetizer.
Download RecetteClic, free to start.
Cook it in the app
Free to start
Cover and simmer for 45 min, turning the meat once or twice.
45 minMeanwhile, prepare the vegetables: peel and cut the carrots into chunks, peel every other strip from the zucchini and cut it into thick rounds, clean and quarter the fennel, and drain the chickpeas.
After 45 min, add the carrots, zucchini, and fennel. Bring back to a gentle simmer, cover, and cook for 25 min.
25 minAdd the chickpeas and dates, followed by the remaining spices (1 optional dash of Tabasco, 1 tbsp quatre-épices, 1 tbsp paprika, and 2 tbsp parsley). Simmer for 15 min and adjust the seasoning if needed.
15 minFor the couscous: heat the same volume of water as couscous, then add 1 tsp salt and 1 tbsp olive oil.
Pour in the couscous in a steady stream, cover, and let it swell for 2 min (or microwave for 1 min).
2 minAdd the butter and fluff the couscous with a fork (reheat briefly if needed).
Serve the turkey thigh, vegetables, and broth over the couscous. Adjust the salt and Tabasco to taste.
