Turkey olives lemon (Print Version)
# Ingredients:
01 -
500 g turkey cubes (fillet cuts)
02 -
80 g mixed black and green olives
03 -
2 tbsp olive oil
04 -
A small knob of butter
05 -
2 small onions, thinly sliced
06 -
1 garlic clove
07 -
A pinch of Ras el Hanout spice
08 -
200 ml chicken stock
09 -
1 organic citrus fruit (can use preserved lemon)
10 -
Salt and freshly ground black pepper
11 -
50 ml dry white wine
# Instructions:
01 -
Slice the onions super thin, then melt the butter with some olive oil in a pot. Toss in the onions and let them soften up gently.
02 -
Mix in the garlic (pressed) and turkey chunks. Brown those pieces until they’re golden all over.
03 -
Pour in the white wine to deglaze everything. Sprinkle the Ras el Hanout, season with salt and pepper, then add the stock. Let it simmer gently for 20 minutes.
04 -
Mix the olives and slices of lemon (preserved if you like) into the pot. Keep cooking for another 25 minutes.
05 -
Dish it up nice and warm with bulgur or rice. For an extra kick, throw on some freshly chopped cilantro.
# Notes:
01 -
Preserved lemons give a bold, authentic Mediterranean taste.