Courtesy of Turkey Farmers of Saskatchewan Serves: 6 Prep Time: 20 mins Cook Time: 25 mins
Tip: Also delicious served over couscous, or sautéed riced cauliflower for a low-carb option.
1 tbsp canola oil
1 lb ground turkey
1 onion, chopped
1 tbsp minced fresh ginger
4 cloves garlic, minced
2 tsp each ground coriander, cumin and turmeric
1 tsp each salt and pepper
1/2 tsp ground cinnamon
Pinch cayenne pepper
1 can (28 oz) diced tomatoes
1 cup sodium-reduced poultry broth
1/3 cup chopped dried apricots
1/4 cup sliced green olives
1 tsp finely grated lemon zest
1/3 cup toasted slivered almonds
6 tbsp chopped fresh cilantro
3 cups cooked rice
Heat oil in large nonstick skillet set over medium-high heat; cook turkey for 3 to 5 minutes or until browned. Add onion, ginger, garlic, coriander, cumin, turmeric, salt, pepper, cinnamon and cayenne; cook for 3 to 5 minutes or until fragrant.
Add tomatoes and broth; bring to boil. Reduce heat to medium and simmer for 16 to 18 minutes or until thickened. Stir in apricots and olives. Reduce heat and simmer for 3 to 5 minutes. Stir in lemon zest; sprinkle with almonds and cilantro. Serve over cooked rice.