This Mediterranean turkey stew is a quick, light, homestyle dish but rich in flavor. It is perfect for those who love Mediterranean flavors with a spicy touch. The meat chunks are dusted with a light sprinkle of flour and paprika. Then they are cooked in a pan with juicy cherry tomatoes, capers, and a splash of lemon juice that enhances all the aromas. And the result? Top-notch! Tender meat and a delicious sauce, perfect to scoop up with a piece of bread. In short… a really satisfying dish, ready in less than half an hour! What more could you want?
Other turkey recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Turkey Stew
- 1.1 lbs turkey breast
- flour
- paprika
- 1 clove garlic
- juice of half a lemon
- 1 cup broth (meat or vegetable)
- 1 tbsp salted capers
- 7 oz cherry tomatoes (grape or cherry)
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Plate
- 1 Pan
Preparation of the Turkey Stew
Cut the turkey breast into medium-sized chunks, neither too large nor too small.
In a plate, mix some flour and paprika. You can adjust this spice to your personal taste. Prepare this mix in multiple batches as needed.
Coat the meat chunks in the flour until they are perfectly enveloped.
In a pan, heat a few tablespoons of oil before adding the floured meat cubes. Brown them over high heat for 5 minutes, stirring very often. They should be well golden at the end. Remove them from the pan, lightly salt them and set aside.
Add a drizzle of oil to the same pan and sauté a finely chopped garlic clove. If you don’t like it, you can leave it whole and remove it at the end. Let it sizzle for a few moments, then add the juice of half a lemon and the hot broth. Mix well with a spoon to create a homogeneous emulsion.
Now add desalted capers under running water and cherry tomatoes previously cut into quarters.
Let them cook for a couple of minutes, then put the turkey chunks back in the pan and continue cooking over medium-low heat for another 5/6 minutes, stirring often. You will notice that the cooking base will slowly thicken. A tip: do not cook the turkey for too long as it would dry and become tough.
Finally, turn off the heat, adjust salt and pepper to taste, and season the Mediterranean turkey stew with plenty of chopped parsley. Let the chunks rest in their sauce for a couple of minutes before serving. This way, they will be even more flavorful. Ah, I almost forgot… prepare some bread because scooping up the sauce is a must! Enjoy! Paola
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