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Senegalese Yassa Turkey

Senegalese Yassa Turkey

Dinner
Prep Time
25min
Cook Time
35min
Servings
1
Calories
542
Chef's Note

Authentic Yassa is traditionally made with chicken, but turkey breast works beautifully for a higher protein version. The key to this dish is properly caramelizing the onions - don't rush this step! If you're sensitive to heat, use just a tiny amount of habanero or substitute with a milder pepper. The marinade can be prepared the night before for deeper flavor development.

Tags
high-protein
African
Senegalese
turkey
calorie deficit
dinner
citrus
onion
brown rice
spicy
Ingredients

  • 6 oz turkey breast

  • 2 medium onions

  • 1 whole lemon

  • 1 tsp dijon mustard

  • 2 cloves garlic

  • 1 tbsp olive oil

  • 1/2 cup chicken broth

  • 1/4 small habanero pepper

  • 1 leaf bay leaf

  • 1/3 cup brown rice

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tbsp fresh parsley

Instructions
  • 1

    Slice 2 medium onions into thin half-moons and mince 2 cloves of garlic.

  • 2

    Juice 1 lemon and set aside 2 tablespoons of juice.

  • 3

    In a bowl, combine 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt to make a marinade.

  • 4

    Cut 6 oz turkey breast into 1-inch cubes and add to the marinade. Cover and refrigerate for 15 minutes.

  • 5

    Meanwhile, cook 1/3 cup brown rice according to package instructions (typically 20 minutes).

  • 6

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Remove turkey from marinade (reserve marinade) and cook for 3-4 minutes until browned on all sides. Remove turkey and set aside.

  • 7

    In the same skillet, add the sliced onions and cook for 8-10 minutes until they begin to caramelize, stirring occasionally.

  • 8

    Carefully add 1/4 small habanero pepper (seeds removed and minced) to the onions and cook for 1 minute.

  • 9

    Pour in 1/2 cup chicken broth, the reserved marinade, and add 1 bay leaf. Bring to a simmer.

  • 10

    Return the turkey to the skillet, reduce heat to low, cover and simmer for 15 minutes until turkey is cooked through and sauce has thickened slightly.

  • 11

    Remove bay leaf, season with remaining 1/4 teaspoon of salt if needed.

  • 12

    Serve the yassa turkey over the cooked brown rice and garnish with 1 tablespoon of chopped fresh parsley.

Nutrition Information (per serving)
542
Calories
54g
Protein
41g
Carbs
18g
Fat
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