1 skinless, boneless Canadian turkey breast (approx. 1 kg /2.2 lbs),
cut into 1” (2.5 cm) chunks
1 large yellow onion, thinly sliced
2 large cloves fresh garlic, thinly sliced
2 tsp (10 mL) ground cumin
1 tsp (5 mL) turmeric
1/2 cinnamon stick
1/4 tsp (1 mL) salt
1/2 tsp (3 mL) pepper
1 cup (250 mL) poultry stock
1/4 cup (60 mL) lemon juice
1 cup (250 mL) dried apricots, sliced
1/4 cup (60 mL) currants
1 19 oz. (540 mL) can chick peas with broth
1 handful chopped, fresh mint
Heat olive oil in a deep sauté pan and add onion and garlic, stirring until translucent.
Add turkey, seasoning (cumin, turmeric, cinnamon, salt and pepper) and cook for 5 minutes.
De-glaze the pan with lemon juice and poultry stock; then add apricots, currants, chick peas.
Simmer covered for 15-20 minutes or until turkey is tender. Add mint just before serving over couscous.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Wheat beer or India Pale Ale
McAuslan Apricot Wheat Ale
Garrison’s Raspberry Wheat Ale
Okanagan Spring Hefeweissbier
Propeller Brewery India Pale Ale
Phillips Hop Circle India Pale Ale
Tree Hop Head Double India Pale Ale
Scotch Irish Sgt. Major’s India Pale Ale
A ton of different spices require a beer that can play along – high levels of bitterness will control the spiciness and complement the heat. Plus the fruity nose of the beer will help to match the sweetness from the dried fruits.
An apricot wheat would be a great complement to the fruit side of the dish.
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