Cuban Turkey Fricassee with Prunes, Dry Wine, and Golden Malanga

Name: Cuban Turkey Fricassee with Prunes, Dry Wine, and Golden Malanga
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless turkey thighs, cut into chunks; 1/2 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup tomato; 1/2 cup tomato puree; 1/2 cup dry cooking wine; 1 leaf bay leaf; 10.5 oz potatoes; 1/3 cup green olives; 1/2 cup prunes; 1 1/2 cups chicken broth or water; 1.1 lb malanga root; 1 tbsp lime juice; 2 tbsp fresh parsley

An original Cuban-style fricassee made with turkey marinated in citrus and garlic, slowly simmered with classic criollo sofrito, potatoes, olives, and prunes for a gentle sweet-savory balance. It is served with pan-golden malanga for a comforting, home-style dish.

25 minPrep

60 minCook

85 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thighs, cut into chunks (skinless)
120 ml sour orange juice (or mezcla of orange and lima)
18 g garlic (machacado)
2 g dried oregano
2 g ground cumin
8 g salt (divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips)
150 g tomato (chopped)
120 ml tomato puree
120 ml dry cooking wine
1 unit bay leaf
300 g potatoes (peladas and diced medium)
60 g green olives (boneless and partidas)
70 g prunes (whole or partidas a the mitad)
360 ml chicken broth or water (hot)
500 g malanga root (pelada and sliced of 1 cm)
15 ml lime juice (for the malanga)
10 g fresh parsley (chopped)

Nutrition facts

per serving

485 kcal

Calories

34 g

Protein

30 g

Carbs

24 g

Fat

4 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. In a large bowl, combine the turkey with the sour orange juice, half of the crushed garlic, oregano, cumin, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 20 minutes in the refrigerator.
2
2. Heat a wide pot over medium-high heat. Add 30 ml (2 tbsp) vegetable oil and brown the drained turkey for 5 to 7 minutes, turning to sear several sides. Set the turkey aside and reserve the marinade.
3
3. In the same pot, add the onion, green bell pepper, and the remaining garlic. Sauté for 4 minutes until the onion is translucent. Add the chopped tomato and cook 3 minutes more.
4
4. Add the tomato puree, dry cooking wine, bay leaf, the remaining salt, and the remaining pepper. Cook for 2 minutes so the alcohol reduces slightly.
5
5. Return the turkey to the pot along with the reserved marinade, potatoes, green olives, prunes, and hot chicken broth or water. When it reaches a gentle boil, lower to medium-low heat, partially cover, and cook for 35 minutes, stirring once or twice, until the turkey is tender and the potatoes are cooked through.
6
6. While the fricassee cooks, place the malanga in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes until just tender but not falling apart. Drain carefully.
7
7. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) vegetable oil and brown the malanga for 3 to 4 minutes per side until the edges are golden and the center is tender. Turn off the heat and add the lime juice over the malanga.
8
8. If you want to keep the malanga warm, place it on an oven-safe tray at 200 °F / 95 °C while the fricassee finishes cooking.
9
9. Taste the fricassee and adjust salt or pepper if needed. Remove the bay leaf and sprinkle with the chopped fresh parsley.
10
10. Serve the turkey fricassee hot with the golden malanga on the side and plenty of sauce, potatoes, olives, and prunes in each plate.

Chef tips

For deeper flavor, marinate the turkey for up to 2 hours. Do not overboil the malanga; it should finish cooking in the skillet without falling apart.

Substitutions

You can substitute the turkey with boneless chicken thighs. If you cannot find sour orange juice, use 90 ml orange juice plus 30 ml lime juice. Malanga can be replaced with cassava, adjusting the cooking time.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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