For a nutrient-packed, gluten free family meal, try this Mexican spiced turkey and rice dish.
Ingredients
- 2 tablespoons vegetable oil
- 4 (2kg) Inghams turkey drumsticks
- 2 large brown onions, chopped
- 4 garlic cloves, crushed
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon chilli powder
- 2 x 400g cans diced tomatoes
- 2 Massel chicken style stock cubes, crumbled
- 1/3 cup gluten-free cornflour
- 2 x 400g cans kidney beans, drained, rinsed
- Fresh coriander leaves, to serve
- Steamed white rice, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a 7cm deep, 25x32cm (base) roasting pan over medium-high heat. Cook drumsticks, 2 at a time, turning, for 5 to 6 minutes or until browned. Transfer to a large dish.
- Step 2Heat remaining oil in roasting pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and chilli. Cook for 1 minute or until fragrant. Add tomato, stock cubes and 4 cups cold water. Bring to the boil. Return drumsticks, turn to coat. Cover tightly with foil. Bake for 2 hours 30 minutes or until drumsticks are tender.
- Step 3Remove from oven. Increase oven to 220°C/200°C fan-forced. Transfer drumsticks to a large baking dish. Place cornflour in a bowl. Stir in 1/3 cup tomato mixture. Add to pan. Stir to combine. Remove skin and bones from turkey. Using 2 forks, shred meat. Return meat to pan with kidney beans. Bake, uncovered, for 30 to 40 minutes or until slightly thickened. Serve mixture with rice and coriander.
Nutrition
3029 kj
Energy
25.9g
Fat Total
7.3g
Saturated Fat
7.3g
Fibre
51g
Protein
127mg
Cholesterol
1130mg
Sodium
67.1g
Carbs (total)
All nutrition values are per serve
Notes
Turkey drumsticks are very reasonably priced, and great for slow cooking.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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