Ingredients: (serves 4)
3 or 4 fresh turkey legs
2 to 3 tablespoons of olive oil
1 large onion, chopped
4 garlic cloves, chopped
6 to 8 medium potatoes, peeled and cut into wedges
5 to 6 large carrots, peeled and cut into large chunks (similar width to the potatoes, so they cook eveny together)
2 to 3 cups of water
1 tablespoon of sweet paprika
1 teaspoon hot paprila (optional)
1 teaspoon ground cinamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dried coriander
Chopped fresh parsely for garnish
Hot sauce (optional) for garnish
Chopped fresh cilanrtro for garnish (optional)
Season meat well with salt and pepper.
In a large, shallow pan (like a tagine dish) brown turkey legs on all sides in a little olive oil over medium high heat, about 4 minutes per side.
Add all dry spices spices, onion, and garlic and cook over medium heat just a couple of minutes, being careful not to burn the spices.
Add enough water to almost submerge meat, stir, cover half-way, and simmer about 25 minutes or until internal temperature of turkey legs reaches around 130-140 degrees. Be sure to occasionally skim off any foam or excess oil from top of liquid, as this cooks.
Add carrots and potatoes, a little more salt and pepper, and continute to simmer another 10 minutes or until vegetables are just tender, and meat is fully cooked (internal temperature should read 165-170 degrees.)
To serve, remove meat from bone and place in a dishe with some broth and vegetables. Garnish with fresh herbs and hot sauce, if you like. A side of fesh bread, such as baguette, would really tie the meal together nicely (we had none, this time, sadly.)