A flavourful stew inspired by the dishes in Africa, you can use either white or dark turkey meat. Add other vegetables, such as carrots or celery, and garnish with peanuts and coriander.
3 people made this
1 tablespoon olive oil
1.5kg turkey, cut into bite-sized pieces
2 cloves garlic, crushed
1 onion, chopped
1 large sweet potato, diced
2 turnips, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon dried crushed chillies
1/2 teaspoon salt
250ml chicken stock
100g peanut butter
1 (400g) tin chickpeas, drained and rinsed
salt and freshly ground black pepper, to taste
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Method Prep:10min › Cook:35min › Ready in:45min
In a large frying pan with a tight-fitting lid, heat oil over medium-high heat. Add turkey and brown quickly; remove from pan. Reduce heat to medium-low and add garlic, onion, sweet potato and turnips to the pan; sauté for 2 to 3 minutes. Season with cumin, coriander, black pepper, chillies and salt. Do not let garlic brown.
Mix in stock, browned turkey, and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid and stir in the peanut butter and chickpeas. Ensure the peanut butter is blended in. Replace lid to simmer for 10 more minutes or until turkey is cooked through and potatoes are tender. Remove from heat, adjust seasoning and serve.