Turkey With Ancho-Orange Sauce
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
38
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
680 g
Turkey (cutlets)2 tbsps
Ancho Chile (powder)2 tbsps
Extra-Virgin Olive Oil2 tsps
Ground Cumin1 cup
Heavy Cream2 tbsps
Honey1.5 tsps
Dijon Mustard1 tsp
Orange Zest (grated)3 tbsps
Orange Juice (fresh)Directions:
1
Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes
2
Halve the sweet potatoes and scoop the flesh into a bowl
3
Mash with a fork until fluffy; cover and keep warm
4
Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt
5
Heat the olive oil in a large cast-iron skillet over medium-high heat
6
Add the turkey and cook until browned, 3 to 4 minutes per side
7
Transfer to a plate
8
Wipe out the skillet and place over high heat
9
Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes
10
Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds
11
Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes
12
Add the turkey and warm through, 1 minute
13
Serve with the mashed sweet potatoes