Ecuadorian Turkey Seco with Naranjilla and Cilantro served with Barley Rice and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the squash on a tray, toss it with the vegetable oil, a pinch of salt, and a little black pepper, and roast for 30 to 35 minutes, turning halfway through, until golden and tender.

2. 2

   Season the turkey with 1 teaspoon salt, black pepper, cumin, and lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   In a wide pot, heat the annatto oil over medium heat. Brown the turkey for 6 to 8 minutes, working in batches if needed so it colors well. Remove and set aside.

4. 4

   In the same pot, add the red onion, garlic, and green bell pepper. Cook for 4 minutes until softened. Add the tomato, oregano, and half of the chopped cilantro, and cook 3 minutes more until a fragrant sofrito forms.

5. 5

   Return the turkey to the pot. Add the strained naranjilla, panela, and 360 ml / 1 1/2 cups broth. Stir well, partially cover, and cook over low heat for 35 to 40 minutes, stirring occasionally, until the turkey is tender and the sauce is slightly thickened.

6. 6

   Meanwhile, make the barley rice. In a medium saucepan, combine the pearl barley, white rice, butter, 120 ml / 1/2 cup broth, and 360 ml / 1 1/2 cups water. Add a pinch of salt and cook over medium heat until it comes to a boil.

7. 7

   Once boiling, reduce the heat, cover, and cook the barley rice for 28 to 32 minutes, until the liquid is absorbed and the barley is tender. Turn off the heat and let it rest for 10 minutes; then fluff with a fork.

8. 8

   Check the turkey seco and adjust with the remaining salt if needed. Add the remaining cilantro during the last minute of cooking to keep its fresh aroma.

9. 9

   Serve a bed of barley rice, top with the turkey seco and plenty of sauce, and add the roasted squash on the side. Finish with toasted squash seeds over the squash or rice for a crunchy touch.