Creamy Turkey Moqueca with Toasted Corn, Lime and Cassava Farofa

Instructions

1. 1

   1. In a bowl, combine the turkey with 30 ml (2 tbsp) lime juice, garlic, sweet paprika, cumin, 5 g (3/4 tsp) salt, black pepper, and 15 ml (1 tbsp) olive oil. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the marinated turkey for 4 to 5 minutes, stirring so it browns on all sides. Transfer the turkey to a plate; it does not need to be fully cooked yet.

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   3. In the same pan, add the yellow onion, red bell pepper, and yellow bell pepper. Cook for 5 minutes until slightly softened. Stir in the chopped tomato and cook 4 minutes more, pressing it lightly so it releases its juices.

4. 4

   4. Pour in the coconut milk and chicken broth. Bring to a gentle simmer, then reduce to medium heat and cook for 5 minutes so the sauce comes together.

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   5. Meanwhile, in a separate skillet over medium-high heat, dry-toast the corn for 3 to 4 minutes until lightly charred in spots. Set aside.

6. 6

   6. Return the turkey and any juices to the sauce. Cook over medium-low heat for 8 to 10 minutes, until the turkey is tender and fully cooked and the sauce is slightly thickened. Add the toasted corn, scallions, half of the cilantro, the remaining 15 ml (1 tbsp) lime juice, and adjust with the remaining salt to taste.

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   7. For the farofa, melt the butter in a medium skillet over medium heat. Add the red onion and cook for 2 to 3 minutes until soft. Add the toasted cassava flour and stir constantly for 3 to 4 minutes until fragrant and crisp. Mix in the lime zest and the remaining cilantro, then remove from the heat.

8. 8

   8. Serve the creamy turkey moqueca hot, topped with the cassava-herb farofa. If you want to hold it warm before serving, transfer it to an oven-safe dish and keep it at 200°F / 95°C for up to 10 minutes.