TURKEY STEW

Turkey Stew

Yield: 3-4 servings

PREP IT!

Turkey Stew:

1 tablespoon Red palm oil
8 tablespoons Oil, any kind
1 Turkey wing, raw, split at the joints
4 Catfish fillets, fresh or thawed
¼ large Red onion, sliced
2 teaspoons Taste Tutor Smoked 101
3 cups Stew base
3 tablespoons Taste Tutor Jollof Seasoning
1 tablespoon Taste Tutor Piri Piri Seasoning
2 teaspoons Taste Tutor Smoked 101
½ teaspoon Crayfish, ground
3 teaspoons Chicken bouillon powder
1¼ cups Chicken broth
1 Bay leaf

For Rice:

3 cups White parboiled rice, dry or any long grain variety
3½ cups Water

MAKE IT!

For Turkey Stew:

In a deep dutch oven or heavy bottom pot, heat oil over medium high heat.
Season one side of turkey and fish with Taste Tutor Smoked 101 and place seasoning side down into hot oil. Season the other side. Be careful the oil will pop.
Sear turkey and fish until browned and cooked through about 5 to 7 minutes per side. Remove turkey and fish from heat and set aside.
Sauté the sliced onion in the remaining oil.
Reduce heat to medium and carefully add stew base (the oil will bubble up rapidly), Taste Tutor Jollof Seasoning, and Taste Tutor Piri Piri Seasoning. Return heat to medium high and let fry for 12-15 minutes, stirring occasionally. Add chicken broth.
Reduce heat to low and simmer 10 minutes. Add back turkey and fish and simmer on the lowest setting for 40 minutes, stirring occasionally. While simmering, preheat oven to 450F.
Remove turkey and place on a foil or parchment lined baking sheet. Roast turkey at 450F for 20 minutes to make the skin crispy. While turkey is roasting, continue to simmer stew. Add turkey back to stew and serve with rice.

For Rice:

In a medium pot or rice cooker, add rice and water. Cover tightly and bring to a boil. Once boiling, turn heat to the lowest setting and allow to steam.

Tip: Rice cooks using steam. Whichever method you use, be sure the lid is tight, so the steam is trapped in the cooking vessel. This will ensure your rice is cooked perfectly every time. If substituting brown rice do 3 cups brown rice to 6 cups water.

Reheat leftovers: on the stove top or in the microwave