Ingredients
1 large turkey breast, skin on
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 tsp. ginger, grated
1 sweet potato, diced
6 spring onion, sliced into batons
1 tsp. cumin
1 tsp. ground coriander seeds
½ tsp. fenugreek
2 onions, chopped
2 bay leaves
1 sprig thyme, chopped
¼ cup fresh coriander, chopped
1 whole chilli, chopped
1L chicken stock
chives and parsley, to garnish
red rice, to serve
salt and pepper
Method
Cut the turkey into large dices. Marinade in ginger, garlic, white wine vinegar, olive oil and pepper.
In a heavy based saucepan heat oil, caramelize the onions and add bay leaves, thyme, chilli, ground coriander seeds, fenugreek, salt and pepper.
Drain the turkey and carefully add to the hot pan. Retain the marinade. Add sweet potato, spring onions, fresh coriander and chicken stock. Boil and cook over a medium heat for 35-45 mins, and reduce. Garnish with chives and parsley and serve with cooked red rice.
