The turkey is a large, low-calorie bird and is usually used in hearty meals. Its meat does not cause allergies and is rich in various minerals.
Ingredients:
- 0.6 kg turkey thigh (fillet);
- 1 onion head;
- 1 carrot;
- 50 g prunes;
- 50 g of peanuts;
- 40 g soy sauce;
- 1 tsp provencal herbs;
- 1 tsp paprika (powder);
- 2 sprigs of dill with parsley;
- salt.
Preparation:
- Soak the prunes in water to swell a little.
- Process the meat from films, wash, dry. Chop into small pieces and place in any deep dish.
- Pour the soy sauce over the turkey, sprinkle with paprika, Provencal herbs and salt. Stir everything with your hands and leave to marinate.
- Peel the onion and cut into quarters. Peel off the top layer from the carrots, then cut them into circles.
- Remove the prunes from the water, soften them well, and cut each fruit in half.
- Grease the inner pan of the multicooker with any oil, select the "frying" mode on the control panel, add chopped onions, fry for 10 minutes, turn off.
- Then add pieces of turkey thigh, chopped carrots and halved prunes to the bowl of onions. Stir the ingredients, close the lid of the multicooker, select the "stewing" mode, the cooking time is 60 minutes.
- Meanwhile, finely chop the dill and parsley. Grind peanuts with a blender, but not into powder, pieces of nuts should be. Fry lightly in a pan, without oil.
- After an hour, put the turkey with prunes on a plate, garnish with freshly chopped herbs and peanuts.
Such a dish is perfect as a hot dish for any festive table and will surprise guests with its original taste.
