Cuban Turkey Ropa Vieja with Roasted Sweet Potato and Citrus Mojo

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, 1 g (1/2 tsp) cumin, and a pinch of black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden and tender.

2. 2

   Season the turkey thighs with 3 g (3/4 tsp) salt, the remaining black pepper, and 2 g (1 tsp) dried oregano.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a wide pot over medium-high heat. Brown the turkey for 3 to 4 minutes per side. Remove and set aside.

4. 4

   In the same pot, add another 15 ml (1 tbsp) olive oil. Sauté the chopped onion, half of the garlic, the red bell pepper, and green bell pepper for 6 to 8 minutes until softened.

5. 5

   Add the crushed tomato, chicken broth, bay leaf, green olives, white wine vinegar, brown sugar, remaining dried oregano, and remaining cumin. Stir well and let it simmer gently for 2 minutes.

6. 6

   Return the turkey to the pot. Lower the heat, cover, and cook for 40 minutes, or until the turkey is very tender and shreds easily.

7. 7

   Remove the turkey from the sauce. Shred it with two forks and return the meat to the pot. Cook uncovered for 8 to 10 minutes so it absorbs the sofrito and the sauce thickens slightly. Adjust salt if needed.

8. 8

   Meanwhile, make the mojo: combine the orange juice, lime juice, remaining garlic, the last 15 ml (1 tbsp) olive oil, fresh cilantro, and a pinch of salt in a bowl. Stir well.

9. 9

   Serve the turkey ropa vieja hot with the roasted sweet potato on the side. Top with the sliced onion and spoon the citrus mojo over just before serving.