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Caribbean Turkey Stew


Caribbean Turkey Stew

Ready in 45 minutes
Serves : 6

2 Pounds TURKEY THIGHS; skin removed
1 Tablespoon Vegetable oil
3 Cups onions; thinly sliced
1 16-oz can stewed tomatoes; drained
1 16-oz can black beans; drained
1 Pound butternut squash; peeled and cut into 1-inch cubes
1 Pound sweet potatoes; peeled and cut into 1-inch cubes
1/2 Teaspoon Red pepper flakes
1/2 Teaspoon Salt
1/4 Cup sweetened flaked coconut
2 Medium bananas; sliced
10 green onions; sliced
1/2 Cup sweetened flaked coconut


In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side.

Remove and set aside.

In same pan, saute onions 2 to 3 minutes or until translucent.

Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs.

Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180 degrees F on meat thermometer inserted into thickest portion.

Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew.

Heat throughout.

To serve, spoon stew into bowls and garnish with bananas, green onions and coconut.

Squeeze juice of lime over top.

By Tyson

Telegram Channel

About Mohammad Daeizadeh

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