Tur­key with cous­cous

Friday - - Leisure -

Cam­era Press

Prep time: 30 mins

Cook­ing time: 45 mins In­gre­di­ents 1kg tur­key breast, skinned and boned 1 le­mon, juice and grated rind 2 gar­lic cloves, peeled and chopped 3 tbsp olive oil 6 shal­lots, peeled and quar­tered 175g chest­nut mush­rooms, halved 2 medium-size cour­gettes, sliced 300ml chicken stock 6 sun-dried toma­toes, sliced 8 pre­served le­mon wedges

cooked cous­cous, to serve Method 1. Place tur­key in shal­low dish. Sea­son then add le­mon juice, rind and gar­lic. Cover and leave to mar­i­nate for 30 min­utes. Heat oil in large flame­proof casse­role dish and add shal­lots. Cook over medium heat un­til shal­lots be­gin to brown, then add mush­rooms and cour­gettes and con­tinue to cook for a fur­ther 5 min­utes. Re­move veg­eta­bles us­ing a slot­ted spoon and set aside. Add tur­key to casse­role dish and cook un­til brown on all sides. Re­turn veg­eta­bles to dish, pour in stock and bring to a boil. Once liq­uid is boil­ing, stir in toma­toes, re­duce heat and cook for 10 min­utes. Add pre­served le­mon wedges and cook un­til tur­key is done, about 15 min­utes. Sea­son with salt and black pep­per. Serve with cous­cous.




(serves 4)

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