3poundsturkey meat pieces: dark or white meat or a mixture of both.
3tbspHaitian Green Seasoning Blendor Epis
2tbspNoubess Chicken SeasoningSalt-Free
1tsppaprika or smoked paprika
¼cupapple cider vinegar
1tspsalt or more to taste
1cupof diced tomatoes or 1 can – 14.4 oz petite diced tomatoes
16ozlima beansfrozen then thawed
1large onionsliced or julienned
To prepare and cook the turkey:
Clean and wash the turkey pieces your preferred way. (Rinse with water, or use lemon or vinegar to clean the meat)
Rinse and pat dry with paper towels. Place the meat into a bowl.
Prepare the seasoning by mixing the epis, jerk seasoning, lemon juice, oil, salt, and pepper in a small bowl.
Pour the seasoning mixture on the meat and massage gently, ensuring all the pieces are covered. Let the meat marinate overnight or for about 30 minutes or more if you have time.
Place the turkey and the marinade in a dutch oven preferably. If you don’t have a dutch oven, ensure that your pan has a heavy bottom or a nonstick pan with a tight lid.
Bring the mixture to a boil and cook halfway under low to medium heat, making sure that you stir the mixture occasionally about 30 minutes to 34 minutes. If you need to add water, add about ½ to 1 cup at a time. Always add hot water.
When the meat is halfway cooked, reserve the broth or cooking liquid and do the following:
Roast the pieces on a prepared baking sheet under the broiler in the oven for a few minutes to get some color.
Follow the instructions below for adding the lima beans
fry the pieces in vegetable oil until golden brown
follow the instructions below for adding the lima beans.
Cooking the meat with the lima beans
Using Dice Tomatoes
With the cooking liquid still in the pot, add either the diced tomatoes. Cook on low heat. Add more oil if necessary. Keep stirring until the juice is released from the tomatoes and the liquid turned into a reddish color.
Using Tomato Paste
If using tomato paste, add oil to a skillet. Add the tomato paste and cook it with the oil while stirring so it can create an oily tomato mixture. Add the turkey pieces and mix well—Cook for about 3 - 4 minutes, stirring gently so the pieces can turn reddish-brown.
Adding the vegetables after roasting the meat
In a large skillet or saucepan, add a little bit of oil, and the sliced onion. Let the onion cook slightly until just about softened. Add the lima beans, stir to incorporate all the ingredients. Season to taste.
Add the meat and the cooking liquid, bring to a boil, and season to taste.
Continue cooking for 5 - 7 minutes on low heat until all the flavors have blended.
Ensure the meat is thoroughly cooked and the lima beans are also cooked.
Season to taste again if necessary.
Remove from the stovetop.
Serve with your choice of grains (rice, quinoa, bulgur wheat, corn, farro, or millet)
Always adjust the seasoning throughout the cooking time. This will assure that the dish retains its flavors.
Substitute lima beans with green peas (frozen), not in the can. If you use canned peas, you will have a mushy and pasty dish. Unless you add the peas during the last 3 - 5 minutes of cooking.
Purchase already cutup turkey pieces for the stew. to roast the turkey, do not add the sauce to the pan. Use a baking pan with a wire rack insert. This is a great way for roasting meat. If you do not have a baking sheet with a rack, a regular pan will do. Make sure you turn the meat halfway through roasting. Every oven is different. Roasting time under the broiler will vary.
You can use storebought marinara sauce or storebought tomato and basil sauce if you do not have tomato paste or fresh tomatoes to add color to the dish.