Warm Turkey Escabeche with Ají Panca, Roasted Sweet Potato, and Herb Quinoa

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the turkey with 1 tablespoon ají panca paste, half of the garlic, the cumin, 1/2 teaspoon oregano, 3/4 teaspoon salt, black pepper, and 1 tablespoon vegetable oil. Let it rest for 15 minutes while you prepare the rest.

2. 2

   2. Place the sweet potato on a baking sheet. Toss with 1 tablespoon vegetable oil, paprika, and 1/4 teaspoon salt. Roast at 220 °C / 425 °F for 30 to 35 minutes, turning halfway through, until browned at the edges and tender inside.

3. 3

   3. Meanwhile, place the quinoa in a saucepan with 420 ml water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Mix in the cilantro, parsley, and lime juice. Keep warm.

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   4. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the marinated turkey for 4 to 6 minutes, moving it only as needed so it browns without drying out. Transfer to a plate and reserve.

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   5. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the red onion, ají amarillo, and the rest of the garlic. Cook for 4 minutes over medium heat, stirring, until the onion softens but still keeps some texture.

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   6. Add the remaining 2 tablespoons ají panca paste, the rest of the oregano, the red wine vinegar, the chicken broth or water, and the bay leaf. Cook for 3 to 4 minutes over medium heat until the sauce comes together and the vinegar loses its harsh edge.

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   7. Return the turkey to the skillet and cook for 2 to 3 minutes more, basting it with the sauce, until fully cooked and juicy. Taste and adjust with the remaining salt if needed. Remove the bay leaf.

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   8. Serve a base of herb quinoa, spoon the warm turkey escabeche on top, and add the roasted sweet potato on the side. Finish with a little extra cilantro or parsley if desired.