Spiced Moroccan Ground Turkey Skillet
This Spiced Moroccan Ground Turkey Skillet is a flavorful and healthy one-pan meal, perfect for a quick weeknight dinner. Lean ground turkey is simmered with aromatic spices, diced tomatoes, and a colorful array of vegetables.
Equipment
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey (93/7 or 99/1)
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 diced tomatoes (14.5 oz) can, undrained
- 1/2 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped (for garnish)
- Cooked whole-wheat couscous or quinoa for serving
For Serving
- Cooked whole-wheat couscous or quinoa for serving
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
Cooking Instructions
- Heat olive oil in a large skillet and brown the ground turkey until no longer pink, then drain excess fat.
- Add chopped onion, minced garlic, and red bell pepper to the skillet and cook until they begin to soften.
- Stir in the chopped zucchini, diced tomatoes with their liquid, and chicken broth.
- Add cumin, coriander, turmeric, cayenne pepper (if using), and season generously with salt and black pepper.
- Bring to a simmer, then cover and cook on medium-low for 15-20 minutes to meld flavors and tenderize vegetables.
- Taste the mixture and adjust seasonings as needed.
- Remove from heat and stir in half of the fresh cilantro.
- Serve hot over cooked whole-wheat couscous or quinoa, garnished with the remaining cilantro.
Notes
This skillet meal is versatile; feel free to add other vegetables like spinach or kale. For a spicier kick, increase the amount of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.