Photo source - Le journal des femmes
Serves 2
Preparation: 15 mins
Cooking time: 30 mins
1. Carefully wash and drain the turkey leg, let it disgorge for 10 minutes. Put the turkey leg in a cooking pot with the saffron, the ginger, the pepper, the chopped onions, the crushed garlic, the salt, the lemon juice and the olive oil.
2. Brown for a few minutes on low heat. Pour in 2 large glasses of water, cover and leave to cook on medium heat, stir occasionally. Once cooked, add the preserved lemon cut into strips and the red sun-dried olives. Leave to simmer for 5 minutes, the sauce should be thick. Serve piping hot. You can serve this dish with chips, rice, or sautéed potatoes.