MOROCCAN TURKEY BREAST WITH CHARMOULA SAUCE
Steps:
- 1. Combine butter, ginger, cumin, paprika, cinnamon, saffron and red pepper flakes. Spread under skin of breast and all over the skin. Season with salt. 2. Preheat oven to 400ºF (200ºC). 3. Place breast on a rack over a baking dish and roast for 1 hour 15 minutes or until an instant read thermometer reads 165ºF (73ºC). 4. Remove breast from pan and let sit for 10 minutes before slicing. 5. Combine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until puréed. Season with salt and pepper. 6. Slice turkey and serve over couscous with Seven Vegetables (recipe follows). Serves 6 to 8 Couscous with Seven Vegetables It is good luck to have seven vegetables in any Moroccan dish. 2½ cups chicken stock ½ tsp ground cumin ¼ tsp paprika ¼ tsp ground black pepper ¼ tsp cinnamon ½ tsp turmeric ½ cup chopped red onion ¼ cup diced carrots ½ cup diced white turnip ½ cup diced red pepper ½ cup diced zucchini 2 cups couscous ½ cup peas, fresh or frozen Salt to taste 3 tbsp chopped fresh coriander 1. Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes. 2. Add onion, carrots, turnips, red pepper and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander. Serve with the turkey.
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