Giouvetsi me galopoula
Nice way to use a turkey leg.
Servings 5
Ingredients
- 1 kg turkey thigh on the bone
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 150 ml red wine
- 1 tsp Vegeta
- 1 L hot chicken stock
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 bay leaf
- Salt and black pepper to taste
- 400 g orzo pasta
- Grated kefalotyri or Parmesan cheese for serving
- Lemon wedges to finish
Instructions
- Debone the thigh. Cut the meat into large chunks (about 5 cm).
- In a wide ovenproof pan or casserole, heat olive oil over medium–high heat. Brown the turkey (incl. the bone) on all sides, then remove it to a plate.
- In the same pan, add onion and cook until soft. Add garlic and tomato purée; stir for 1 minute. Pour in the red wine and let it bubble briefly.
- Return the turkey to the pan. Add the chopped tomatoes, Vegeta or stock cube, cinnamon, allspice, bay leaf and enough hot stock to just cover. Simmer gently for 20 minutes.
- Remove the bone, stir in the orzo and pour over the remaining stock. Taste and adjust salt and pepper.
- Transfer the pan, uncovered, to a preheated oven at 180 °C (fan 160 °C). Bake for 40 minutes, until the orzo is tender and the sauce thick and glossy. Add a splash of water if it dries too much.
- Remove from the oven and rest for 10 minutes before serving. Sprinkle with grated cheese and serve with lemon wedges.