Cuban Turkey Fricassee with Prunes, Olives, and Toasted Garlic Rice

Instructions

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   1. In a bowl, combine the turkey with the sour orange juice, half of the minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate in the refrigerator for 15 minutes.

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   2. Heat a wide Dutch oven or heavy pot over medium-high heat. Add 2 tablespoons vegetable oil and brown the drained turkey for 5 to 7 minutes, turning to sear several sides. Reserve the marinade liquid for later use.

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   3. Add the white onion, green bell pepper, and remaining minced garlic to the same pot. Cook for 4 minutes, stirring, until the onion softens. Stir in the tomato paste and cook 1 minute more until slightly darkened.

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   4. Pour in the dry cooking wine and scrape the bottom of the pot to loosen the browned bits. Add the broth, reserved marinade liquid, bay leaf, remaining dried oregano, remaining ground cumin, prunes, green olives, capers, and the remaining salt and black pepper.

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   5. Return the turkey to the pot and bring to a gentle boil. Then reduce to medium-low, partially cover, and cook for 35 minutes, stirring once or twice, until the turkey is tender and the sauce is lightly thickened.

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   6. Meanwhile, make the rice. In a medium saucepan, heat the lard or vegetable oil over medium heat. Add the sliced garlic and cook for 30 to 45 seconds, until just lightly golden and fragrant, being careful not to burn it.

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   7. Add the long-grain white rice and stir for 2 minutes to lightly toast it with the garlic. Pour in the hot water and add 1/4 teaspoon salt. Once boiling, cover, reduce the heat to low, and cook for 16 to 18 minutes, until the water is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   8. If you want to keep the fricassee warm in the oven while the rice rests, transfer it to an oven-safe dish and keep it covered at 200 °F / 95 °C for up to 10 minutes.

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   9. Remove the bay leaf from the fricassee. Adjust salt and black pepper if needed. Serve the turkey with plenty of sauce over or beside the toasted garlic rice, and finish with the chopped fresh parsley.