Brazilian Turkey Skillet with Hearts of Palm, Corn and Coconut Cream with Crunchy Tapioca Farofa

Instructions

1. 1

   1. In a bowl, combine the turkey with the garlic, 15 ml (1 tbsp) lime juice, sweet paprika, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the turkey for 5 to 6 minutes, stirring to sear all sides. Transfer the turkey to a plate; it does not need to be fully cooked yet.

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   3. In the same skillet, add the onion and red bell pepper. Cook for 4 minutes until softened. Stir in the tomato and cook 2 more minutes until it starts to break down.

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   4. Add the corn, hearts of palm, and chicken broth. Scrape the bottom of the pan to release the browned bits. Return the turkey to the skillet and cook for 3 minutes.

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   5. Pour in the coconut milk and reduce to medium heat. Season with the remaining 4 g (about 1/2 tsp) salt and 1 g (1/2 tsp) black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the turkey is cooked through and the sauce is lightly thickened.

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   6. Meanwhile, make the tapioca farofa. In a small skillet over medium heat, melt the butter. Add the granulated tapioca and coconut flakes, and toast for 3 to 4 minutes, stirring constantly, until lightly golden and crunchy. Turn off the heat and mix in the lime zest.

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   7. Finish the skillet with the chives, chopped cilantro, and the remaining 15 ml (1 tbsp) lime juice. Taste and adjust salt if needed.

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   8. Serve the skillet hot, topped with the crunchy tapioca farofa. If you want to keep it warm before serving, transfer it to an oven-safe dish and hold at 200 °F / 95 °C for up to 15 minutes.