Creamy Turkey and Corn Moqueca with Cilantro Rice and Toasted Coconut Farofa

Instructions

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   1. In a bowl, combine the turkey with the lime juice, 4 g (about 1 1/3 tsp) minced garlic, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and the sweet paprika. Let it marinate for 15 minutes while you prepare the remaining components.

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   2. For the rice, melt the butter in a medium saucepan over medium heat. Add 60 g (about 1/3 cup) yellow onion and 4 g (1 clove) minced garlic; sauté for 2 minutes. Stir in the rice for 1 minute. Add the water and 2 g (1/3 tsp) salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let rest for 5 minutes.

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   3. While the rice cooks, heat 15 ml (1 tbsp) dendê oil in a wide skillet or braiser over medium-high heat. Brown the marinated turkey for 3 to 4 minutes, stirring to sear the outside without fully cooking it through. Transfer to a plate.

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   4. In the same skillet, add the remaining 15 ml (1 tbsp) dendê oil. Add 120 g (about 3/4 cup) yellow onion, the red bell pepper, and the remaining garlic; cook for 4 minutes until softened.

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   5. Add the tomatoes, corn, 3 g (1/2 tsp) salt, and the remaining black pepper. Cook for 5 minutes, stirring, until the tomatoes release their juices.

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   6. Pour in the coconut milk and add half of the chopped cilantro. Return the turkey to the skillet along with any juices from the plate. Cook over medium-low heat for 12 to 15 minutes, until the sauce thickens slightly and the turkey is tender and fully cooked.

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   7. To finish the rice, fluff it with a fork and fold in the remaining chopped cilantro. Adjust the salt if needed.

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   8. For the farofa, place a small skillet over medium heat. Add the red onion and cook dry for 1 minute, then add the manioc flour and shredded coconut. Toast for 3 to 5 minutes, stirring constantly, until the mixture is golden and fragrant. Remove from the heat before it gets too dark.

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   9. Serve the creamy turkey moqueca hot alongside the cilantro rice and finish each plate with the toasted coconut farofa on top or on the side.

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    10. If you prefer an oven finish to keep everything hot before serving, place the oven-safe skillet or baking dish in the oven for 5 minutes at 180 °C / 350 °F, then serve immediately.