Tangine Gravy

By micki barzilay
November 2, 2010
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Author Notes:

Some years ago , I stumbled across a unique menu in an unusual inn-like setting. I was intrigued by a Cornish Game Hen offering on the menu -slow cooked , infused with exotic flavors, dried fruits, raisons, sultanas, currents, prunes, and apricots. It was so interesting , colorful and flavorful that it inspired me to create this North African Magreb- Tangine style gravy adding also dried cranberries, green & black olives, safron, ginger & white pepper. For a totally different Thanksgiving Dinner... Try this exotic alternative - from North Africa to North America !.

micki barzilay

Serves: 8

  • 2 cups turkey brown bits / drippings
  • 2 cups turkey stock
  • 1/2 cup olive oil
  • 1 cube butter
  • 2 yellow onions ( finely chopped)
  • 1 head of garlic (finely minced)
  • 1 cup Muscat Wine
  • cups 1/4 to 1/2 cup of flour ( to preferred thickness)
  • 1 cup dried apricots ( pre-soaked in warm water)
  • 1 cup dried cranberries
  • 1 cup pitted prunes
  • 1 cup raisons ( yellow, sultana, currents)
  • 1 teaspoon safron
  • 2 tablespoons ginger ( fresh fine grated)
  • salt and white pepper to taste
  • 2 cups olives- mix of green & black
  1. In a large skillet heat olive oil and 1/2 cube of butter. Add onions & garlic, slow sweat,adding in brown bits & drippings carmalize ,deglazing intermitantly with the Muscat , then add in small amounts of flour at a time, alernating with the turkey stock continue stirring ( to avoid lumps) to your preferred thickness. Add in all the other ingredients including the saffron, ginger, salt, and white pepper - cook till raisons, cranberries, apricots, and prunes are plumped. Use additional stock & remaining 1/2 cube of butter as needed to maintain preferred consistancy. Serve over Thanksgiving turkey, stuffing ( Awesome) & mashed potatoes..... then bring on the Belly Dancers & dessert !

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