Light Turkey Moqueca with Roasted Pineapple, Cilantro Rice, and Crispy Cassava Farofa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the turkey with 1 teaspoon of salt, the black pepper, half of the garlic, and the lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Place the pineapple on a small baking tray, toss it with the brown sugar and 1 teaspoon of olive oil, and roast for 12 to 15 minutes at 220 °C / 425 °F until golden at the edges. Set aside.

3. 3

   Rinse the rice until the water runs almost clear. In a medium saucepan, bring the water and 1/2 teaspoon salt to a boil. Add the rice, lower the heat, cover, and cook for 15 minutes until tender. Turn off the heat, let it rest for 5 minutes, then fold in half of the chopped cilantro.

4. 4

   While the rice cooks, heat 1 tablespoon olive oil in a large skillet or shallow pot over medium-high heat. Brown the turkey for 3 to 4 minutes, stirring only enough to sear the outside. Transfer it to a plate; it will finish cooking later in the sauce.

5. 5

   In the same skillet, add the onion, red bell pepper, and yellow bell pepper and cook for 5 minutes. Stir in the remaining garlic and the sweet paprika, and cook for 30 seconds more, stirring so it does not burn.

6. 6

   Add the crushed tomato, coconut milk, and 1/4 teaspoon salt. Bring to a gentle simmer, reduce the heat, and cook for 8 minutes so the sauce thickens slightly.

7. 7

   Return the turkey and any juices to the skillet. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the turkey is tender and fully cooked in the sauce. Add the roasted pineapple and fold it in gently. Adjust salt if needed.

8. 8

   For the farofa, melt the butter in a small skillet over medium heat. Add the red onion and cook for 2 to 3 minutes until softened. Stir in the toasted cassava flour and lime zest, and toast for 3 to 4 minutes, stirring constantly, until the mixture is crisp and fragrant.

9. 9

   Serve the cilantro rice on each plate, spoon the light turkey moqueca and its sauce over or alongside it, and finish with the crispy farofa. Sprinkle with the remaining fresh cilantro before serving.