Caribbean Turkey Stew with Sweet Potato, Coconut Milk, and Spiced Plantain Crunch

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Peel the plantain, slice it very thinly, and toss it in a bowl with 1 tablespoon vegetable oil, the brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, the ground cinnamon, and 1/4 teaspoon ground allspice.

2. 2

   Spread the plantain slices on a lined baking sheet and bake for 14 to 18 minutes at 400 °F / 200 °C, turning halfway through, until golden and crisp. Set aside.

3. 3

   Season the turkey cubes with 1 teaspoon salt, the black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground allspice.

4. 4

   Heat 1 tablespoon vegetable oil in a wide pot over medium-high heat. Sear the turkey for 4 to 6 minutes, stirring, until browned on the outside. Remove and set aside.

5. 5

   In the same pot, add the white onion, red bell pepper, garlic, and ginger. Cook for 4 minutes over medium heat, stirring, until the onion softens.

6. 6

   Add the crushed tomato, fresh thyme, sweet potato, coconut milk, stock, lime zest, and 1/4 teaspoon salt. Stir well and bring to a gentle boil.

7. 7

   Return the turkey to the pot, reduce the heat, and cook covered for 20 minutes, stirring once or twice, until the sweet potato is tender and the turkey is fully cooked.

8. 8

   Uncover and cook 8 minutes more to thicken the sauce slightly. Stir in the lime juice and adjust with the remaining salt if needed.

9. 9

   Serve the stew hot and finish with chopped scallions and the spiced plantain crunch on top just before serving.

10. 10

    If you want to reheat it, warm it over medium-low heat until it reaches 165 °F / 74 °C in the center, and add the plantain crunch at the end to keep its texture.