Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside.
2. In same pan, saute onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs. Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180 degrees F on meat thermometer inserted into thickest portion.
3. Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.
4. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.
