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North African Spiced Turkey with Avocado-Grapefruit Relish

November/December 1995, EatingWell Serves Two

Your rating: None Average: 4.7 (3 votes)

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.



READER'S COMMENT:
"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 /...
North African Spiced Turkey with Avocado-Grapefruit Relish

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

  1. Preheat oven to 400°F.
  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

Per serving: 271 calories; 8 g fat (1 g sat, 4 g mono); 45 mg cholesterol; 23 g carbohydrates; 3 g added sugars; 30 g protein; 6 g fiber; 253 mg sodium; 510 mg potassium.

Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (64% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 4 lean meat, 1 fat


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Recipe Categories

Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
African
Moroccan
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Main Ingredient
Turkey
Preparation/ Technique
Bake
Saute
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