Published
November 1, 2002
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Moroccan Turkey and Couscous Pilaf
Moroccan Turkey and Couscous Pilaf Ingredients
2 tablespoons Olive Oil
I Turkey breast, split in half (About 5 pounds)
2 large onions, diced
4 Shallots, minced
3 tablespoons freshly grated Ginger Root (NOT powdered)
2 teaspoons ground Cinnamon
1 cup Orange Marmalade
1 large tin (29 ounces) crushed Tomatoes in Tomato Puree
1 teaspoon Salt
2 teaspoons Lemon Pepper
1 cup White Wine
Method
This recipe may be completely made the day before it is needed, and reheated in the microwave to serve.
Pour the Olive Oil into a 4-quart Dutch Oven, and set over medium heat. When the oil is heated, add the Turkey Breast halves, skin side down, and cook until lightly browned.
Remove from the pan, and set aside until needed.
Set the oven temperature to 325 degrees, and turn it on to preheat.
Put the Onions, Shallots, and Ginger Root into the pan in which you browned the Turkey; then set the pan over a medium heat, and cook until the onions turn translucent.
Add the rest of the ingredients. Stir everything together until the Marmalade has melted and the mixture just begins to bubble.
Remove from heat. Nestle the browned Turkey Breast halves in the Tomato mixture, making sure that they are covered.
Put a tight-fitting lid on the pan, and place it in the oven for 2 1/2 hours, check about halfway through the cooking time, and add another cup of Wine if needed.
Serve over Couscous Pilaf.
Excerpts from It's Not Just Chicken Soup.
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