North African Spiced Turkey with Avocado-Grapefruit Relish

North African Spiced Turkey with Avocado-Grapefruit Relish

2 Reviews
From: EatingWell Magazine, November/December 1995

The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.

Ingredients 6 servings

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  • 3 large seedless grapefruit
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon honey
  • 1/4 cup mild chili powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 pounds turkey cutlets (about 1/4 inch thick)
  • 2 teaspoons canola oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400F.
  2. Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.
  3. Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.
  4. Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4 to 6 minutes.
  5. Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.

Nutrition information

  • Per serving: 270 calories; 8 g fat(1 g sat); 6 g fiber; 23 g carbohydrates; 31 g protein; 47 mcg folate; 45 mg cholesterol; 15 g sugars; 3 g added sugars; 3251 IU vitamin A; 61 mg vitamin C; 49 mg calcium; 3 mg iron; 355 mg sodium; 515 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 4 lean meat, 1 fat

Reviews 2

November 26, 2010
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By: EatingWell User
I used skinless chicken breasts sauteed on high heat and then medium high in a pan (no oven), and only one avocado and one pink (red) grapefruit. This recipe is one of the best we've tried lately - what great bursting flavors - tart / pungent and very slightly sweet, the contrasts are wonderful and the flavors of the relish and the seasonings on the poultry totally complementary, & hugely juicy - wonderful!!! We thought we might try it sometime with fish (maybe tuna or snapper) or even garbanzo beans for our vegetarian friends.
November 26, 2010
profile image
By: EatingWell User
I used skinless chicken breasts sauteed on high heat and then medium high in a pan (no oven), and only one avocado and one grapefruit. This recipe is one of the best we've tried lately - what great bursting flavors - tart / pungent and very slightly sweet, the contrasts are wonderful and the flavors of the relish and the seasonings on the poultry totally complementary, & hugely juicy - wonderful!!! We thought we might try it sometime with fish (maybe tuna or snapper) or even garbanzo beans for our vegetarian friends.