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Turkey with Apricots and Chiles
1 1/2 c Uncooked long-grain white rice
2 ts Nondiet tub-style canola margarine or corn oil margarine
1 c Chopped onion
2 Garlic cloves, minced
1 1/4 c Defatted chicken broth, divided
1 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Ground allspice
10 Dried apricots, quartered
1 tb Chopped canned green chiles
1 c Chopped fresh tomato
1 lb Cooked turkey breast meat, cut into bite-sized pieces
Apricots sliced into strips for garnish, if desired
Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth.
Stir in cumin, coriander and allspice. Add remaining broth, apricots, chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended. Stir in turkey and cook an additional 5 minutes.
Serve over rice, garnished with apricot strips, if desired.
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