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Moroccan Turkey & Vegetables over Rice

Moroccan Turkey & Vegetables over Rice

This amazingly easy dinner will make you wonder why you haven't cooked with Moroccan spices before! File under "Damn, I'm good."
Servings 4


  • olive oil
  • 3 cloves garlic chopped
  • 1/2 onion diced
  • salt
  • ground black pepper
  • 4 Roma tomatoes diced
  • 1 lb ground turkey
  • 1 potato diced fine
  • 1/2 tbsp cumin
  • 1 tsp dill
  • 1 tsp paprika
  • 1/2 tsp ground all-spice
  • 1/2 tsp ground ginger
  • 1 pinch cinnamon
  • 1 pinch cardomom optional, but reccomended
  • 2 tbsp ketchup
  • juice of 1/2 lemon
  • 1 tbsp hot pepper sauce
  • 1 cup rice
  • 1 lb frozen vegetables broccoli, peas, carrots


  • In a large, deep coverable frying pan, saute onion and garlic in 1 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onion becomes translucent.
  • Add the tomatoes and saute for an additional minute or so.
  • Add the ground turkey and brown for about 2 minutes.
  • Add the potato and saute an additional 2- 3 minutes.
  • Add spice, ketchup, lemon juice and hot pepper sauce and stir thoroughly until everything is mixed. Cover and bring to a simmer for one hour. Taste about 1/2 hour into cooking and salt if necessary.
  • Prepare the rice about 25 minutes before you are done simmering. To prepare rice add 2 cups of water to 1 cup of rice in a coverable pot. Bring to a rolling boil, then cover and lower heat to medium low and simmer for 15-17 minutes. Turn off heat and let sit on stove for an additional 10 minutes to steam.
  • Add the frozen vegetables and stir to incorporate. Cover and let cook for five minutes.
  • Serve over the rice.
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