Jerk Turkey with Coconut Rice

Jerk Turkey with Coconut Rice

Prepare to impress with a Caribbean-style dish, featuring shredded turkey thigh roast in a spicy marinade with cool and fragrant coconut rice for the perfect flavor contrast.

Ingredients

Directions

Ingredients

Marinade

2 tbsp.

Olive oil

2 tbsp.

Lime juice

2 shots

Low sodium soy sauce

1 tsp.

Cinnamon

¼ tsp.

Cayenne

2 tsp.

Jerk seasoning

2 tsp.

White balsamic vinegar

1 tbsp.

Brown sugar

Directions

  1. 1. In a small bowl, mix together all ingredients for the marinade .
  2. 2. Put the turkey pieces in a plastic bag, coat with the marinade and let sit in the refrigerator for 3 hours.
  3. 3. When ready to cook, heat a non-stick skillet and cook the turkey pieces until thermometer registers 165 degrees. Turn pieces often or can broil if desired.
  4. 4. In a saucepan, combine rice, coconut milk and water, bring to a boil, then turn down the heat to a simmer for about 15 minutes or until water is evaporated.
  5. 5. To serve, put ½ cup rice on a plate, top with the turkey, garnish with chopped cilantro.

Ingredients

Coconut Rice

1 cup(s)

Jasmine rice

1 can(s)

Coconut milk

¼ cup(s)

Water

Directions

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