Cuban Turkey Fricassee with Prunes, Dry Wine, and Rustic Malanga Mash

Name: Cuban Turkey Fricassee with Prunes, Dry Wine, and Rustic Malanga Mash
Prep time: 25 min
Cook time: 55 min
Total time: 80 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 olive oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1/3 cup sweet chili pepper; 3/4 cup tomato puree; 1/2 cup dry cooking wine; 1 leaf bay leaf; 1/3 cup green olives; 1/2 cup prunes; 1 cup chicken or turkey broth; 2 lb malanga root; 2 tbsp plant-based butter or more olive oil; 1/4 cup hot water; 2 tbsp fresh parsley

An original Cuban-style fricassee made with browned turkey simmered in a criolla sauce with tomato, dry wine, olives, and prunes, served with a rustic malanga mash with garlic and olive oil. It carries the sweet-savory depth of home-style Cuban cooking with a comforting yet elegant presentation.

25 minPrep

55 minCook

80 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thighs, cut into chunks (skinless)
120 ml sour orange juice (si no hay, ver sustituciones)
18 g garlic (chopped; divided)
2 g dried oregano
2 g ground cumin (divided)
8 g salt (or to taste; divided)
1 g black pepper (divided)
45 ml olive oil (divided)
180 g white onion (en pluma fina)
120 g green bell pepper (in strips finas)
40 g sweet chili pepper (chopped, without semillas)
180 ml tomato puree
120 ml dry cooking wine
1 unit bay leaf
60 g green olives (boneless, partidas)
80 g prunes (whole or partidas por the mitad)
240 ml chicken or turkey broth (low sodium if possible)
900 g malanga root (pelada and en trozos)
30 ml plant-based butter or more olive oil (for the puree)
60 ml hot water (solo si hace falta for ajustar the puree)
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

540 kcal

Calories

35 g

Protein

33 g

Carbs

28 g

Fat

6 g

Fiber

27 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 bowl, combine the turkey with the sour orange juice, half of the garlic, oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 20 minutes in the refrigerator.
2
2. While the turkey marinates, place the malanga in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes, until very tender.
3
3. Heat 2 tablespoons olive oil in a wide pot or Dutch oven over medium-high heat. Remove the turkey from the marinade and shake off excess liquid, reserving the marinade. Brown the turkey in batches for 6 to 8 minutes total, turning so it colors on several sides. Set aside.
4
4. In the same pot, add the remaining 1 tablespoon olive oil, onion, green bell pepper, and sweet chili pepper. Sauté for 6 minutes until softened. Add the remaining garlic and cook 30 seconds more.
5
5. Stir in the tomato puree, dry wine, reserved marinade, bay leaf, remaining cumin, and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring to blend the flavors.
6
6. Return the turkey to the pot. Add the green olives, prunes, and broth. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 25 minutes, or until the turkey is tender and the sauce is lightly thickened.
7
7. Drain the cooked malanga and transfer it to a large bowl. Add the plant-based butter or the additional 2 tablespoons olive oil, the remaining salt, and mash until rustic and mostly smooth. If needed, add the hot water little by little to loosen the texture. Adjust salt and pepper to taste.
8
8. For a more golden finish, transfer the mash to an oven-safe dish and warm it for 10 minutes at 400°F (200°C). This step is optional.
9
9. Remove the bay leaf from the fricassee. Sprinkle the fresh parsley over the sauce and gently stir.
10
10. Serve a bed of rustic malanga mash and spoon the turkey fricassee with its olive-prune sauce on top. Serve hot.

Chef tips

Browning the turkey well before simmering builds deeper flavor. If the sauce reduces too much, add a splash more broth; if it is too thin, finish uncovered for a few minutes to concentrate it.

Substitutions

If you cannot find sour orange juice, use 60 ml (1/4 cup) orange juice plus 60 ml (1/4 cup) lime juice. Malanga can be replaced with yuca or sweet potato, though the texture will change. Prunes may be swapped for large raisins in a similar amount.

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
View on Amazon
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
View on Amazon
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
View on Amazon