Light Turkey Moqueca with Hearts of Palm, Lime, and Crunchy Cassava Farofa

Instructions

1. 1

   1. In a bowl, combine the turkey with 1 tablespoon / 15 ml lime juice, half of the garlic, 1/2 teaspoon / 3 g salt, and 1/4 teaspoon / 1 g black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the farofa, melt the butter in a wide skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in the cassava flour, lime zest, red pepper flakes, and a pinch of salt. Toast, stirring, for 4 to 6 minutes until golden and crunchy. Set aside off the heat.

3. 3

   3. Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon / 15 ml olive oil and brown the turkey for 4 to 5 minutes, turning to sear on several sides. It does not need to be fully cooked at this stage. Transfer to a plate.

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   4. In the same pot, add the remaining 1 tablespoon / 15 ml olive oil. Add the yellow onion, red bell pepper, and yellow bell pepper. Cook for 5 minutes until starting to soften. Add the remaining garlic and the sweet paprika, and cook 30 seconds more.

5. 5

   5. Add the tomato, chicken stock, coconut milk, the remaining 1 tablespoon / 15 ml lime juice, the remaining salt, and the remaining pepper. Stir well and bring to a gentle simmer. Reduce to medium-low and cook for 8 minutes so the sauce can meld.

6. 6

   6. Return the turkey to the pot along with the hearts of palm. Cook over medium-low heat for 10 to 12 minutes, stirring once or twice, until the turkey is tender and reaches a safe internal temperature of 165°F / 74°C.

7. 7

   7. Add half of the cilantro and all of the scallions. Taste and adjust with the remaining lime juice if you want a brighter citrus profile. Cook 1 minute more.

8. 8

   8. Serve the turkey moqueca hot, finished with the remaining cilantro on top, the crunchy farofa on the side or over the dish, and lime wedges for squeezing at the table.

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   9. If you want to hold the dish warm before serving, transfer it to an oven-safe serving dish and keep it at 200°F / 95°C for up to 15 minutes; keep the farofa separate so it stays crisp.