Gentle Brazilian Turkey Moqueca with Roasted Corn, Coconut Rice and Banana Farofa

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Combine the turkey with half of the garlic, 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Place the corn ears on a tray, rub them with a few drops of olive oil, and roast for 15 minutes at 220°C / 425°F, turning once, until lightly charred in spots. Remove, let cool slightly, and cut off the kernels with a knife.

3. 3

   While the corn roasts, make the coconut rice. In a medium saucepan, combine the rice, 200 ml coconut milk, 240 ml (1 cup) water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat a wide skillet or Dutch oven over medium-high heat. Add the remaining olive oil and brown the turkey for 3 to 4 minutes, moving it so it sears on several sides. It does not need to be fully cooked at this stage. Transfer it to a plate.

5. 5

   In the same skillet, add the onion, remaining garlic, and red bell pepper. Cook for 4 minutes until softened. Add the tomato, sweet paprika, cumin, remaining salt, and remaining black pepper. Cook for 3 minutes, lightly pressing the tomato so it releases its juices.

6. 6

   Pour the remaining 200 ml coconut milk into the skillet and stir well. Return the turkey to the sauce and cook over medium-low heat for 8 to 10 minutes, until the turkey is tender and cooked through and the sauce is slightly thickened. Stir in the roasted corn kernels, 15 ml (1 tbsp) lime juice, and half of the cilantro. Taste and adjust salt if needed.

7. 7

   For the farofa, melt the butter in a small skillet over medium heat. Add the banana and cook for 2 minutes until lightly golden. Add the cassava flour and stir for 2 to 3 minutes until toasted and crisp. Turn off the heat and mix in the scallions and lime zest.

8. 8

   Fluff the coconut rice with a fork. Serve a base of coconut rice, spoon the gentle turkey moqueca and its sauce on top, and finish with the banana farofa and the remaining fresh cilantro.