North African Spiced Turkey with Avocado-Grapefruit Relish

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The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.

North African Spiced Turkey with Avocado-Grapefruit Relish
photographer: Alan Richardson
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 3 large seedless grapefruit

  • 1 avocado, peeled, pitted and diced

  • 1/4 cup thinly sliced red onion

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon red-wine vinegar

  • 1 tablespoon honey

  • 1/4 cup mild chili powder

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)

  • 2 teaspoons canola oil

Directions
  1. 6 servings

  2. Preheat oven to 400ºF.

  3. Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.

  4. Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.

  5. Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4 to 6 minutes.

  6. Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.


Nutritional Facts

Servings
6
Per serving
Calories
271
Carbohydrates
23g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
30g
Cholesterol
45mg
Dietary Fiber
6g
Potassium
510mg
Sodium
253mg
Added Sugars
3g
Exchanges
1 fruit
4 lean meat
1 fat
Carbohydrate Servings
1
Vitamin C (108% daily value)
Vitamin A (64% dv).

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