Moroccan turkey with almonds and chick peas
Substituting ground turkey to a classic Moroccan CHICKEN KDRA recipe.
- 3/4 cup blanched whole almonds
- chick peas, 20 ounces canned or 1/2 cup dried (soaked overnight and cooked for about an hour)
- 1/4 tsp crushed saffron added to same amount tumeric
- salt to taste
- 1 tsp ground white pepper
- 1/2 tsp ground ginger
- 1 large cinnamon stick (or cassia bark)
- 3 Tbsp butter (or other equivalent)
- 1 pound ground turkey
- 1 Tbsp flour
- 1/2 cup bread crumbs
- 1 egg whisked
- 1 large onion, quartered longwise and cut into thin slices
- 3 cups chicken broth (or boullion)
- 1/4 cup fresh chopped parsley
after soaking and cooking dried chickpeas, skins can be removed and discarded if you wish. Set aside chickpeas for now.
Blanch almonds slowly for an hour, object is to soften them and to be able to remove skins.
While almonds are simmering, start rest of dish: mix into the turkey, the flour, egg and breadcrumbs, shape into kabobs or small meatballs
In a heavy covered casserole, in some oil (or butter) slowly saute the turkey without having to brown them, cook so they hold together. Add half the saffron mix, salt, spices, and butter. Continue cooking over low heat for several minutes again not browning the turkey. Take 4 slices of the onion and chop finely, add to casserole along with the stock. Bring to boil and simmer covered 30 minutes. (if using dried chickpeas, add now)
Add remaining onion slices, chopped parsley and canned chickpeas. Cook another 30 minutes slowly, then remove the turkey pieces to another warm container. Add canned chickpeas now, uncover casserole and reduce sauce by heating rapidly. When it starts to thicken add the almonds and rest of the saffron. Cook sauce a few minutes
Serve warmed turkey pieces with sauce spooned over. IF you wish you can add a few drops of lemon juice.