Sweet Peppadew & Turkey Casserole2013-04-12
- Course: Main
- Servings : 4
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:10 h
This recipe is colourful, tasty and (perhaps most importantly) bursting with nutrients. It’s also relatively low in fat, easy to make and is great for all the family.
So, to make this ‘Sweet Peppadew & Turkey Casserole’ you will need (to serve 4 people):
- 450g turkey thigh (trimmed of any visible fat)
- 70g Peppadew Peppers (OR double the apricots!)
- 70g dried apricots
- 1 tsp ground Cinnamon, Coriander & Cumin
- 2 tsp olive oil
- 1 red onion
- 1 garlic clove
- 400g chopped tomatoes
- 2 tbsp tomato puree
- 300ml vegetable stock
- (Fresh Coriander to Garnish & Brown Rice to Serve)
Pre-heat the oven to 180 degrees C
Place the turkey in a mixing bowl and add the spices and oil.. Mix!
Cook the turkey in a non-stick frying pan until browned all over, before transferring to an oven-proof casserole dish
In the same frying pan cook the onion (finely chopped), chopped tomatoes, tomato puree for 5 minutes and then season to taste with salt and pepper.
Stir in the Peppadew Peppers, apricots and the stock and bring to the boil.
Spoon the sauce over the turkey and mix well. Then cover and cook in the oven for an hour, removing the lid (or foil) for the last 10 minutes.
Roughly chop the coriander and sprinkle over the casserole to garnish.. serve with brown rice (my choice), couscous or bulgar wheat.
Per portion of the casserole provides 230Kcal, 22g Carbs, 26g Protein & 5g Fat.