This recipe for Harissa Turkey and Butternut Stew is filled with delicious spicy flavours
2 tsp olive oil
570g lean ground turkey (I use 93% fat-free)
1 large onion, diced
2 cloves garlic, minced
4 cups cubed butternut squash
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp coriander
1 Tbsp harissa (this will be very spicy; for a less spicy dish, start with 1 tsp harissa and add more to taste)
1 cup chicken stock (homemade or low-sodium store-bought), or water
Kosher salt and fresh black pepper, to taste
3 Tbsp chopped fresh flat-leaf parsley, plus extra for garnish
1 tsp cornstarch mixed with 2 tsp water
4 cups cooked brown rice
In a large, deep nonstick skillet, heat the oil. Over low-medium heat, sauté the turkey until it’s no longer pink. Add the onions and garlic, and cook for 2 minutes, until the onions are translucent.
Stir in the squash, cover the pot, and cook for 1 minute. Then add the cumin, turmeric, coriander and harissa. Mix everything together, and sauté for 2 minutes.
Pour in the chicken stock or water. Bring to a simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes until the squash is cooked.
Taste, and season to your liking with salt and plenty of black pepper. Fold in the parsley.
With the liquid in the pan at a simmer, pour in the cornstarch mixture, and stir to combine. The liquid will thicken slightly.
Portion the cooked rice into individual bowls, and top with the turkey and squash. Garnish with additional chopped parsley, and serve hot.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.