Mexican Turkey Breast

Summary

Ingredients

• 50 grams flour
• 4 turkey breast fillet (s)
• 3 tablespoon oil
• 1 onion (s), cut into thin rings
• 1 red pepper (s), cut into thin strips
• 300 ml chicken broth
• 25 g raisins
• 4 tomato (s), peeled, pitted and diced
• 1 teaspoon chili powder
• 0.5 teaspoon ½ cinnamon, ground
• 1 pinch (s) ground cumin
• 25 g chocolate, bitter, rated
• salt
• Pepper from the grinder
• Coriander, freshly chopped for garnish

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Instructions

1. Mix 50g flour with salt and pepper on a plate.
2. Coat the 4 turkey breast fillets in the flour mixture, shaking off excess.
3. Heat 3 tablespoons oil in an ovenproof saucepan over medium heat. Fry the turkey fillets for 5-10 minutes, turning once or twice, until golden. Remove to a plate.
4. Add the onion rings and red pepper strips to the same pan, reduce heat to low, and cook for 5 minutes, stirring occasionally.
5. Sprinkle the remaining flour over the vegetables and cook for 1 minute while stirring.
6. Gradually pour in 300 ml chicken broth while stirring.
7. Stir in 25g raisins, 4 diced tomatoes, 1 teaspoon chili powder, 0.5 teaspoon ground cinnamon, 1 pinch ground cumin, and 25g grated dark chocolate.
8. Season with salt and pepper to taste, then bring to a boil while stirring.
9. Return the turkey fillets to the pan and cover with a lid.
10. Transfer to a preheated 160°C (320°F) oven and braise for 50 minutes until the turkey is cooked through.
11. Garnish with fresh coriander and serve immediately.