Cuban Turkey Fricassee with Roasted Pineapple, Olives, and Turmeric Rice

Instructions

1. 1

   1. In a large bowl, combine the turkey with the orange juice, lime juice, half of the minced garlic, oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 20 minutes.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a tray, toss it with 1 tablespoon oil and a pinch of salt, and roast for 12 to 15 minutes until the edges are golden. Set aside.

3. 3

   3. While the pineapple roasts, heat a medium saucepan over medium heat. Add the rice, water, turmeric, butter, and 1/2 teaspoon salt. Once boiling, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   4. Heat 2 tablespoons oil in a wide pot over medium-high heat. Remove the turkey from the marinade, reserving the marinade. Sear the turkey for 4 to 5 minutes, turning to lightly brown several sides.

5. 5

   5. Add the onion, green bell pepper, sweet pepper, and the remaining garlic to the pot. Cook for 5 to 6 minutes until the vegetables soften.

6. 6

   6. Stir in the tomato paste, crushed tomato, and the remaining 1/2 teaspoon cumin. Cook for 2 minutes, stirring, to deepen the flavor.

7. 7

   7. Pour in the reserved marinade and the broth. Add the green olives, bay leaf, remaining salt, and remaining black pepper. When it reaches a gentle boil, lower the heat to medium-low, partially cover, and cook for 20 to 22 minutes, until the turkey is tender and the sauce is slightly thickened.

8. 8

   8. Fold in the roasted pineapple and cook 3 minutes more to blend the flavors without breaking down the fruit. Remove the bay leaf.

9. 9

   9. Fluff the turmeric rice with a fork and mix in the chopped fresh cilantro.

10. 10

    10. Serve the hot turkey fricassee over or beside the turmeric rice, dividing the sauce, olives, and pineapple pieces among each portion.