| Turkey Thighs |
| 3 Pounds TURKEY THIGHS |
| 2-1/2 Teaspoons Brazilian Spice Blend |
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- Season turkey thighs with Brazilian spice.
- Roast in a preheated 400 degree F oven for 40 minutes or until tender and internal temperature reaches 170-175 degrees F.
- Allow to cool slightly and shred turkey thighs.
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| Fritters |
| 2 Cups cooked black eyed peas |
| 1 Medium onion, chopped |
| 2 Cloves garlic, crushed |
| 1 Teaspoon fresh ginger, peeled and finely chopped |
| 1/4 Teaspoon minced hot red chilies |
| 1 Cup chickpea flour |
| 1/4 Teaspoon each kosher salt and black pepper |
| 1/2 Cup corn kernels |
| As needed vegetable oil for deep-frying |
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- Place peas in food processor with onion, crushed garlic, fresh ginger and minced hot red chilies. Process until light and fluffy.
- Beat in chickpea flour and salt and pepper to taste.
- Fold in corn and fresh cilantro.
- Let rest for 15-20 minutes.
- Using a spoon, shape the mixture into small ovals.
- Deep-fry in vegetable oil heated to 350 degrees F. Fry for 2-3 minutes, turning to cook them evenly.
- Drain on paper towels.
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| Brazilian Barbecue Sauce |
| 1 Cup prepared barbecue sauce |
| 1 Cup apple juice |
| 1 Teaspoon Brazilian Spice Blend |
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- Mix barbecue sauce with apple juice and Brazilian spice.
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| Assembly and Service |
- Place fritters on 10-inch warm dinner plates. Spoon some of the Brazilian barbecue sauce over fritters.
- Arrange shredded turkey thighs on top. Spoon remaining sauce over the turkey.
- Serve with a fresh garden salad.
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