Figs and capers are a great way to bring out the flavor of Turkey. You could use chicken for this dish as well, but I think we don't eat enough turkey, which in my opinion has a deeper, richer flavor than chicken.
1/4 tsp cumin powder
1/4 tsp coriander powder
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp capers
10-12 small mission figs, sliced in half lengthwise
1/4 cup dry white wine
1/4 cup chicken broth
Melt the butter in the olive oil in a wide skillet. Brown the turkey pillars on both sides over medium-high heat and then set aside on a plate, covered to keep warm.
Add a dash more butter and oil if necessary to the pan. Add the shallot and cook for about 2-3 minutes, until softened. Add the capers and the figs and warm them through.Pour the wine and broth into the skillet and bring to a gentle boil. Nestle the turkey paillards amongst the figs in the sauce, cover and reduce to a simmer.
Cook just until the turkey is cooked through, about another 5-8 minutes.
Serves 4. Here, I served the turkey and figs with an Israeli Couscous.
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