Moroccan Turkey Skillet
This quick-to-make Moroccan dish is sure to please turkey lovers.
Ingredients
1/4 cup (50 mL) orange juice (Tip: Pineapple juice may be substituted)
1 lb. (500 g) turkey cutlets, sliced (Bonus: One serving of breast meat contains just a gram of fat)
1/2 teaspoon (2 mL) each of finely sliced chili peppers, ground cumin and ground coriander
1/2 large orange (peel on), sliced (Bonus: Citrus may lower the risk of heart disease)
1 tablespoon (15 mL) pine nuts
1 tablespoon (15 mL) olive oil
1/4 cup (50 mL) raisins (Tip: Currants or apricots can be used instead)
1 tablespoon (15 mL) honey (Bonus: Contains anti-inflammatory compounds and antioxidants)
1 lb. (500 g) turkey cutlets, sliced (Bonus: One serving of breast meat contains just a gram of fat)
1/2 teaspoon (2 mL) each of finely sliced chili peppers, ground cumin and ground coriander
1/2 large orange (peel on), sliced (Bonus: Citrus may lower the risk of heart disease)
1 tablespoon (15 mL) pine nuts
1 tablespoon (15 mL) olive oil
1/4 cup (50 mL) raisins (Tip: Currants or apricots can be used instead)
1 tablespoon (15 mL) honey (Bonus: Contains anti-inflammatory compounds and antioxidants)
Directions
Blend together orange juice and honey. Toss turkey slices in cumin,
coriander and chopped chili peppers. Heat oil in a large frying pan
over medium-high heat. Add turkey and stir-fry until golden, 2 to 3
minutes. Add orange slices, raisins, pine nuts and honey-juice mixture,
and salt to taste. Stir often until pan juices thicken, about 2
minutes. Remove skillet from heat. Garnish with chopped fresh mint, if desired.
Serve Moroccan turkey with green beans and whole-wheat couscous.
Serves 4
Serves 4
Nutritional information
Per serving:
308 calories
29 g protein
14 g fat (3 g saturated fat)
16 g carbohydrates
2 g fibre
81 mg cholesterol
661 mg sodium
308 calories
29 g protein
14 g fat (3 g saturated fat)
16 g carbohydrates
2 g fibre
81 mg cholesterol
661 mg sodium
Best Health Magazine, November/December 2008; photo: Masterfile
