Partially sever the knuckle end of the turkey drumstick by using a large knife and hitting it with a rolling pin or hammer so that the knuckle can be bent round and will fit in a large saucepan. Heat the oil in the pan and brown the turkey for about 5 minutes, turning once or twice. When the drumstick has begun to colour, add the onion and cook for a further 5 minutes.
Add the garlic, ginger, ground spices and chillies and cook for 1 minute more, then mix in the tomatoes, chickpeas, stock and dried fruit. Season with pepper and bring to the boil, stirring the sauce to mix.
Reduce the heat, cover and simmer for 2 hours or until the turkey is almost falling off the bone. Lift the drumstick out of the pan and put onto a plate. Add the carrots to the pan and cook uncovered for 15 minutes until just tender.
Meanwhile, remove the skin, tendons and bone from the turkey, then cut the meat into pieces and return to the pan.
Add the kale and cook for a few minutes until just wilted. Spoon the stew into warmed shallow bowls lined with couscous or rice, if using.
Slow cooker method
Follow the method to step 3 and then transfer to the slow cooker. Add the carrots, cover and cook on high for 6-7 hours. Add the kale for the last 15 minutes.
The ingredients list may look long but the jars of spices keep for ages and root ginger can be chopped and frozen or kept in the salad compartment of the fridge for several weeks.
If you have runner beans, slice and add with the carrots and cook for about 10 minutes until just tender.