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Name: Turkey with Apricots and Chiles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Nondiet tub-style canola; 1 1/2 c Uncooked long-grain white; 1 lb Cooked turkey breast meat,; 1 tb Chopped canned green chiles; 1 c Onions chopped; 10 Dried apricots, quartered; 1/4 ts Ground allspice; 2 Garlic minced; 1 ts Ground cumin; 1 1/4 c Defatted chicken broth,; 1 c Chopped fresh tomato; Apricots sliced into strips; 1/4 ts Ground coriander

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INGREDIENTS

2 ts Nondiet tub-style canola
1 1/2 c Uncooked long-grain white
1 lb Cooked turkey breast meat,
1 tb Chopped canned green chiles
1 c Onions ; chopped
10 Dried apricots, quartered
1/4 ts Ground allspice
2 Garlic ; minced
1 ts Ground cumin
1 1/4 c Defatted chicken broth,
1 c Chopped fresh tomato
Apricots sliced into strips
1/4 ts Ground coriander

Servings

INSTRUCTIONS

Cook rice according to package directions. Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth. Stir in cumin, coriander and allspice. Add remaining broth, apricots, chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended. Stir in turkey and cook an additional 5 minutes. Serve over rice, garnished with apricot strips, if desired. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Turkey with Apricots and Chiles

2 ts Nondiet tub-style canola
1 1/2 c Uncooked long-grain white
1 lb Cooked turkey breast meat,
1 tb Chopped canned green chiles
1 c Onions chopped
10 Dried apricots, quartered
1/4 ts Ground allspice
2 Garlic minced
1 ts Ground cumin
1 1/4 c Defatted chicken broth,
1 c Chopped fresh tomato
 Apricots sliced into strips
1/4 ts Ground coriander

Cook rice according to package directions.    Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch  oven or similar large pot. Cook over medium heat, stirring  frequently, until onion is soft, 5 or 6 minutes. If liquid begins to  evaporate, add a bit more broth.    Stir in cumin, coriander and allspice. Add remaining broth, apricots,  chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10  minutes, or until flavors are well-blended. Stir in turkey and cook an  additional 5 minutes.    Serve over rice, garnished with apricot strips, if desired.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 6 Servings

Calories: 220
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 122.7mg		3 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 46.8g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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