Mexican Turkey Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Spread the flour on the plate, season with salt and pepper. Roll the turkey breast fillets in it, shake off the excess flour. Heat the oil in an ovenproof saucepan and fry the turkey breast fillets over a medium heat for 5-10 minutes, turning occasionally. Then remove from the saucepan with a slotted spoon and set aside on a plate. Put the onion and paprika in the saucepan and simmer over a low heat for 5 minutes, stirring occasionally. Then dust the vegetables with the remaining seasoning flour and cook for another minute while stirring. Gradually pour the broth, then add the raisins, tomatoes, chilli powder, cinnamon, cumin and chocolate. Season everything with salt and pepper and bring to the boil while stirring. Return the meat to the saucepan. Cover the saucepan and stew the dish at 160 ° C in a preheated oven for 50 minutes. Garnish with coriander and serve immediately.
- Nutritional values:
- E 38g
- KH 25g = 2BE
- Sugar 14g
- Fat 13g, of which saturated 3g
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