Main CourseDinner

Tassot de Dinde

Name: Tassot de Dinde
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 4 portioner
Cuisine: caribbean
Ingredients: 900 g turkey thigh cut into 2-inch pieces; 2 stk. lime juiced; 1 stk. orange juiced; 4 fed garlic minced; 0,5 stk. scotch bonnet pepper finely chopped, seeds removed for less heat; 1 spsk. fresh thyme chopped; 2 stk. green onion chopped; 1 tsk. salt; 0,5 tsk. black pepper; 2 kop water; 2 kop vegetable oil

This Haitian-inspired tassot de dinde features tender turkey pieces marinated in citrus and spices, then fried until golden and flavorful. It's a satisfying main course that offers a taste of Caribbean cuisine.

En original opskrift af Forkin

Tid i alt: 3 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem

Glutenfri

Klargøring

Ingredienser

900 gturkey thigh, cut into 2-inch pieces
2 kopwater
2 kopvegetable oil

marinade

2 stk.lime, juiced
1 stk.orange, juiced
4 fedgarlic, minced
0,5 stk.scotch bonnet pepper, finely chopped, seeds removed for less heat
1 spsk.fresh thyme, chopped
2 stk.green onion, chopped
1 tsk.salt
0,5 tsk.black pepper

Udstyr

paper towels · large heavy-bottomed pan · slotted spoon · tongs · large bowl · large pot

Fremgangsmåde

Trin for trin

1
Place the turkey pieces in a large bowl.
Ca. 1 min.
2
Add the lime juice, orange juice, minced garlic, chopped scotch bonnet pepper, chopped fresh thyme, chopped green onion, salt, and black pepper to the bowl with the turkey.
Ca. 5 min.
Kokkens note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
3
Mix well to ensure all turkey pieces are coated with the marinade.
Ca. 2 min.
4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Ca. 2 t.
5
Transfer the marinated turkey and all the marinade liquid to a large pot.
Ca. 1 min.
6
Add the water to the pot.
7
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the turkey is tender.
Ca. 30 min.
Kokkens note: The turkey should be cooked through but not falling apart.
8
Remove the turkey pieces from the pot with a slotted spoon and set them aside on a plate.
Ca. 2 min.
Kokkens note: Discard the cooking liquid or save it for another use, like a broth base.
9
Heat the vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
Ca. 3 min.
Kokkens note: The oil should be hot enough to sizzle when a piece of turkey is added, around 350°F (175°C).
10
Carefully add the cooked turkey pieces to the hot oil in batches, being careful not to overcrowd the pan.
Ca. 2 min.
Kokkens note: Overcrowding will lower the oil temperature and result in steamed, rather than crispy, turkey.
11
Fry the turkey for about 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.
Ca. 7 min.
Kokkens note: Adjust heat as needed to prevent burning while ensuring even browning.
12
Remove the fried turkey pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Ca. 1 min.
13
Serve hot, traditionally with fried plantains or rice and beans.

Bevar den gode smag

Opbevaring

Store leftover tassot de dinde in an airtight container in the refrigerator.

Genopvarmning

Reheat in a pan over medium heat or in the oven until warmed through and crispy.