Nutty Southwestern Turkey Stew
Adding almonds to chili may seem odd, but their smooth character provides an intriguing contrast to the piquancy of the dish. So does the sesame paste…although you may want to use actual seeds if you’re a big fan of crunchiness. Cinnamon and chiles combine to form a spicy backdrop to the mellow chicken broth base.
Note: this recipe makes enough for two, but you may want to double or triple that depending on how much leftover turkey you have and whether or not you’d like stew again the next day. The good news is that it’s even better after it has sat overnight!
For the stew:
1 T. olive oil
2 medium onions OR 1 large onion, sliced
3 cloves of garlic
1 4-oz. can of green chiles
1 whole cinnamon stick
1 tsp. coriander
1 T. chili powder
Dash of cloves (less than 1/8 tsp.)
2 cups chicken broth
1/2 cup tomato sauce
2 T. sesame paste (tahini)
1 cup leftover turkey, coarsely chopped (or you could use chicken)
1/3 cup sliced almonds
Sauteé onions in oil over medium-high heat for about 2 minutes or until they start to turn translucent. Add garlic and chiles and continue cooking for another 2 minutes. Add spices; they should become very fragrant in less than a minute. Carefully pour in broth. Add tomato sauce and stir in the sesame paste, mixing it in thoroughly. Add turkey and almonds.
Turn down heat to a very low setting and cover the pot. Let it simmer for at least 30 minutes (an hour is better) before serving, being sure to stir it once in a while. You might need to add more chicken broth if it looks like it’s getting too thick. Serve with chopped green onions and/or a dollop of Greek yogurt.
Enjoy!
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Tags: almonds, chiles, cinnamon, leftovers, southwestern, stew, tahini, turkey
