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Turkey With Apricots And Chiles

Turkey With Apricots and Chiles recipe image
This vibrant turkey stew combines tender cooked turkey breast with the sweet tang of dried apricots and the mild heat of canned green chiles. The dish is built on a savory base of saut&# 195;©ed onions, garlic, and warm spices like cumin, coriander, and allspice, simmered in defatted chicken broth. The result is a comforting yet exotic meal that balances sweet, spicy, and savory notes perfectly. It comes together quickly, making it an excellent choice for busy weeknight dinners or a light, flavorful side dish for holiday gatherings. Serve it over fluffy long-grain white rice to soak up the delicious sauce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 117.0
Description
This vibrant turkey stew combines tender cooked turkey breast with the sweet tang of dried apricots and the mild heat of canned green chiles. The dish is built on a savory base of saut&# 195;©ed onions, garlic, and warm spices like cumin, coriander, and allspice, simmered in defatted chicken broth. The result is a comforting yet exotic meal that balances sweet, spicy, and savory notes perfectly. It comes together quickly, making it an excellent choice for busy weeknight dinners or a light, flavorful side dish for holiday gatherings. Serve it over fluffy long-grain white rice to soak up the delicious sauce.
Ingredients
  • 1 1/2 cup Uncooked long-grain white rice
  • 1/4 teaspoon Ground coriander
  • 1/4 teaspoon Ground allspice
  • 2 tablespoons Nondiet tub-style margarine or corn oil
  • 10 whole Dried apricots, quartered
  • 1 tablespoon Chopped canned green chiles
  • 1 cup Chopped fresh tomato
  • 1 cup Chopped onion
  • 1 pound Cooked turkey breast meat, cut into bite-sized pieces
  • 2 cloves Garlic, minced
  • 1 1/4 cups Defatted chicken broth, divided
  • 1 teaspoon Ground cumin
Directions
  1. 1
    Cook rice according to package directions; keep warm.
  2. 2
    Combine margarine, onion, garlic, and 2 tablespoons of the chicken broth in a Dutch oven or large pot.
  3. 3
    Cook over medium heat, stirring frequently, until the onion is soft, about 5 to 6 minutes.
  4. 4
    If the liquid begins to evaporate too quickly, add a bit more broth.
  5. 5
    Stir in cumin, coriander, and allspice.
  6. 6
    Add the remaining chicken broth, quartered apricots, green chiles, and chopped tomato.
  7. 7
    Stir to mix well.
  8. 8
    Reduce heat, cover, and simmer for 10 minutes, or until flavors are well-blended.
  9. 9
    Stir in the cooked turkey pieces and cook for an additional 5 minutes until heated through.
  10. 10
    Serve over the cooked rice, garnished with reserved apricot strips if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 117.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 25.2g9%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute chicken broth with vegetable broth and use margarine or oil instead of butter.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore moisture.

You can adjust the spice level by using hotter varieties of canned chiles or adding a pinch of cayenne pepper.

Keywords: turkey, apricots, chiles, cumin, coriander, rice, stew, simmered, spicy, sweet, garlic, onion, broth, dinner, quick, easy, healthy, gluten-free
Read it online: https://www.chefs-mate.com/recipe/turkey-with-apricots-and-chiles/