Apricot Turkey
Marinated turkey breast cubes browned and baked in a sweet-tangy sauce with dried apricots, ginger, and fresh cilantro.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
60 minThis flavorful dish starts by marinating turkey cubes overnight in a mixture of brown rice vinegar, molasses, and grated onion.
The drained turkey gets browned in batches (don’t crowd the pan or it steams instead of browns), then goes into a casserole with the marinade, white grape juice, water, lemon juice, fresh ginger, and slivered dried apricots.
After 30 minutes in the oven, the turkey turns fork-tender and the apricots plump up beautifully.
Stir in fresh cilantro and serve over steamed rice.
Pro Tips
- Marinate for several hours or overnight for maximum flavor penetration
- Brown the turkey in small batches over medium heat for best color
- Use fresh ginger root for the brightest, spiciest flavor
Ingredients
Directions
Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade.
Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown).
Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover.
Bake at 325℉ (160℃). for 30 minutes. Turkey should be tender. Stir in cilantro.
Serve over steamed rice.
Yield: 10 to 12 servings.
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