Turkey in Spiced Vinegar Sauce
Pavo en Escabeche OrientalThe cuisine of Yucatán is based on Mayan cooking traditions, with Spanish and even Lebanese, influences. A great number of Lebanese settled in Merida several generations ago and the ingredients from that cuisine mingled with Mayan and Spanish ingredients to create many of today's Yucatecan dishes. I first sampled this dish of spiced turkey and onions in broth at Los Almendros Restaurant in Merida, known for traditional regional cuisine. My husband and I were invited to the kitchen and the cooks urged us to taste some of the special dishes. The finished dish is a juicy stew, so serve it with crusty bread
Ingrediënten
Makes 4 servings
- ⅓ cup Yucatán Green Seasoning Paste
- 1 turkey thigh 2½ pound
- 1 14 1⁄2-ounce can fat-free reduced-sodium chicken broth
- 2 medium garlic cloves thinly sliced
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 4 allspice berries or ¼ teaspoon ground allspice
- 2 tablespoons olive oil or vegetable oil
- 1 large white onion halved lengthwise and sliced crosswise
- 2 tablespoons vegetable oil
- ¼ cup unseasoned rice vinegar
- ½ teaspoon salt or to taste
Instructies
- Prepare the seasoning paste.
- Cover and reserve.
- Then put the turkey in a large pot.
- Add the broth and 4 cups of water.
- Bring to a boil over medium heat, skimming off the foam that rises to the top, and cook about 5 minutes.
- Add the garlic, oregano, and allspice berries.
- Partially cover, and simmer over low heat about 1 hour, or until the turkey is tender.
- Cool in the broth.
- When lukewarm, remove the turkey.
- Pull off the skin and discard.
- Strain the broth into a bowl and reserve.
- Rub half of the reserved seasoning paste all over the turkey thigh and let stand 20 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a skillet and cook the onion, stirring, 1 minute.
- Transfer to a bowl.
- Stir in the vinegar, ¼ teaspoon of the salt, and 2 tablespoons of water.
- Let marinate at room temperature.
- Preheat the oven broiler.
- Place an oven rack about 5 inches from the broiler.
- Brush the turkey with the remaining tablespoon of oil and place on a baking sheet or on the broiler pan.
- Broil the turkey 3 to 4 minutes per side, or until the meat browns.
- (Take care not to let it burn.
- )
- Remove the turkey and when cool enough to handle, separate the meat from the bone.
- Tear or cut the meat into bite-size pieces.
- Discard the bone and sinews.
- Reheat 4 cups of the reserved broth in a saucepan.
- Add the turkey meat, reserved onions, 2 tablespoons of the remaining seasoning paste, and the remaining salt.
- Bring to a boil, then reduce the heat to low and simmer about 5 minutes, or until completely heated through.
- Adjust salt, if needed.
- Divide the stew among 4 shallow soup bowls.
--------------------------------------------------------------------------------------------------
