One of the best things about turkey is that it can be shape shifted and flavoured in almost any way. Whether you’re cooking turkey breast, turkey leg or a whole turkey (go you!) this protein lends itself so well to all the flavours of the world.
Harissa is a North African spice that is both spicy and earthy, and pairs beautifully with braised turkey legs!
The important thing to remember when cooking with spice is balance. And in this recipe we achieve balance with our creamy cashew sauce, that couldn’t be easier to make. Because when we think turkey we all see the options for deliciousness are endless.
The reason I LOVE (love love love) this recipe is because it’s easy, and when it comes to meal planning week over week, easy is always welcome.
- Easy because the sweet potatoes are roasted whole.
- Easy because to make cashew cream sauce is effortless to prepare.
- Easy because braising turkey leg is the BEST way to cook a moist turkey.
So let’s get into it…
You could surely use regular potato in this recipe but the sweet potato balances the spice derived the harissa. It’s TRES important to remember that whenever cooking with spice, like harissa, you must create balance or else the spice can overwhelm the dish. Wrap the sweet potato in foil, but not before seasoning it with olive and salt. Be liberal with this seasoning, sweet potato can handle it!
The star of this recipe is turkey and it deserves its shine. And it should be noted that everything in this recipe is meant to boost the flavour of the turkey. But where we do the turkey justice is with the cooking technique- braising.
Braising is cooking food fully or partly submerged in liquid in the oven. This technique breaks down tough connective tissue over time and makes way for moist, fall off the bone meat. And because turkey legs are quite generously portioned, braising turkey legs for meat to use throughout the week is meal planning in action.
NOTE: it should be noted that all of the ingredients in this recipe can be used elsewhere. I repeat, a meal planning achievement!
Now let’s talk cashew sauce. This sauce will impress but not because it takes a lot of effort; and if you ask me, a recipe that looks impressive but doesn’t require a lot of time investment is one you keep in your back pocket. This cashew cream sauce requires a blender, water, a bit of time, garlic, salt, oil and lemon juice; you add them all to a blender and voila, cashew cream sauce. You will undoubtedly use this on EVERYTHING!
And lastly the garnish. Garnish, in any recipe is the akin to finishing an outfit with earrings and a necklace. In this recipe we garnish with dill and red onion; now, you might be thinking “raw onion?! But hear me out!
Sliced red onion, that has been soaked in warm water for about 30 minutes, is sweet and not at all onion-y, because the acrid taste of raw onion soaks out into the water, leaving you with sweet onion garnish. Again, use these on salads, in pasta- any and everywhere!
This recipe is an exercise in meal prep AND delicious that will have you thinking turkey every day of the week!
Harissa Spiced Sweet Potato with Braised Turkey
- 2 turkey legs
- 2 cup vegetable stock
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 sprigs thyme
- 2 sweet potato
- 1 tbsp olive oil
- 2 tbsp salt
- 1/2 cup raw cashews
- 3/4 cup warm water
- 1 clove garlic
- Zest and juice of 1 lemon
- 1 tsp oil
- 1 tsp salt
- 1/2 small red onion, sliced into half moons
- 1/4 cup fresh dill, chopped
- 3 tbsp harissa spice
Preheat oven to 375F. Soak cashews in water. Soak onions in warm water- just enough to cover them.
In aluminum foil, add the sweet potato and season with salt and oil. Wrap tightly and bake in the oven for 50-60 minutes.
Meanwhile…
Season the turkey legs with salt and pepper. In an oven safe skillet or Dutch oven (with lid) on the stovetop heat the oil on medium high heat. Sear the turkey legs for 3 minutes each side. Add the stock and thyme, cover and place in the oven. Cook for 35 minutes.
Meanwhile…
In a blender add the cashews, water, garlic, lemon, oil and salt and blend until completely smooth- this will keep up to 4 days in your fridge.
Once the turkey is cooked, remove from the braising liquid- set the liquid aside and use for soups or sauces later – and remove the meat from the bone. Mince the turkey finely and season with harissa spice.
Drain and rinse onion. Remove the sweet potato from the oven and get ready to plate.
To serve, slice the sweet potato down the middle and add the turkey pieces; followed by the onion and cashew sauce. Add a little more turkey, and finish with fresh dill.
This recipe makes it easy to think turkey.