Turkey With Ancho-Orange Sauce (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 pounds sweet potatoes (about 4 medium) |
1 1/2 pounds turkey cutlets |
2 tablespoons ancho chile powder |
kosher salt |
2 tablespoons extra-virgin olive oil |
1 large spanish onion, halved and sliced 1/4 inch thick |
2 teaspoons ground cumin |
1 cup low-sodium chicken broth |
1/2 cup heavy cream |
2 tablespoons honey |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon grated orange zest |
3 tablespoons fresh orange juice |
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. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
2. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
3. Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
4. Per serving: Calories 621; Fat 20 g (Saturated 8 g); Cholesterol 115 mg; Sodium 851 mg; Carbohydrate 63 g; Fiber 9 g; Protein 49 g
5. Photograph by Christopher Testani
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