Tunisian Slow-Cooked Turkey Breast
Description
A light and lean turkey breast is seasoned with north African-inspired spices and slowly cooked for hours in a slow cooker with acorn squash, onions, and carrots. Try it with potatoes instead of squash, if you prefer.
Ingredients
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2 tablespoons all-purpose flour
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1 teaspoon chipotle chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 (4 pound) skinless, boneless turkey breast half
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1 tablespoon olive oil
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1 acorn squash, seeded and cut into quarters
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3 large carrots, peeled and cut into 3 pieces
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2 red onions, quartered
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6 unpeeled garlic cloves
Directions
1
Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
2
Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
3
Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
4
Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
5
Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.