Light turkey moqueca with hearts of palm, lime, and toasted coconut rice

Instructions

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   1. In a bowl, combine the turkey with 2 minced garlic cloves, the zest of 1 lime, 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, black pepper, sweet paprika, and cumin. Let it marinate for 15 minutes.

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   2. Meanwhile, make the rice. Heat a medium saucepan over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring, until lightly golden and fragrant. Transfer to a plate.

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   3. In the same saucepan, add 5 ml (1 tsp) olive oil and the rinsed rice. Cook for 1 minute, stirring. Add the water, bay leaf, and 2 g (1/4 tsp) salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   4. Turn off the heat on the rice, fold in half of the toasted coconut, fluff with a fork, and let it rest covered for 5 minutes. Reserve the remaining coconut for finishing.

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   5. Heat a wide skillet or shallow pot over medium-high heat with the remaining olive oil. Brown the marinated turkey for 3 to 4 minutes, stirring, until it changes color and develops a little caramelization. Transfer it temporarily to a plate.

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   6. In the same skillet, add the onion, red bell pepper, and yellow bell pepper. Cook for 5 minutes until they start to soften. Add the remaining 2 garlic cloves and cook for 30 seconds.

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   7. Add the diced tomato and tomato paste. Cook for 3 minutes, lightly pressing the tomato so it releases its juices.

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   8. Pour in the coconut milk and chicken broth, stir well, and bring to a gentle simmer. Return the turkey to the skillet and cook over medium-low heat for 8 minutes, stirring occasionally, until tender and fully cooked.

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   9. Add the hearts of palm and cook 2 minutes more to heat through without breaking them apart. Stir in the remaining 30 ml (2 tbsp) lime juice and taste for salt, adjusting if needed.

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    10. Turn off the heat and add most of the chopped cilantro, reserving a little for serving.

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    11. Serve the light turkey moqueca over the toasted coconut rice. Finish with the reserved toasted coconut and remaining cilantro.

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    12. If you prefer to keep the dish warm before serving, cover it and place it in the oven at 200°F / 95°C for up to 10 minutes, without overcooking the turkey.