Sweet and sour orange turkey with vegetable couscous

With this recipe of sweet and sour orange turkey with vegetable couscous, I was a finalist in HELIOS Yes Chef contest at the beginning of the year. The truth is that it is a very complete dish, since it has low-fat protein from the turkey, minerals and vitamins from the vegetables, oranges and almonds, and the carbohydrates so necessary for our daily energy.

INGREDIENTES:

• 4 tablespoons Helios sweet blood orange selection marmalade
• 4 tablespoons onion confit
• 2 turkey breasts
• One and a half glasses of chicken broth
• 2 tablespoons soy sauce
• Carrot and peas
• 1 teaspoon Dijon Mustard
• Juice of a lemon
• Almonds
• 1 glass of cous cous
• Fresh mint leaves
• Extra virgin olive oil

STEP BY STEP RECIPE:

1. In a tureen, mix half a glass of chicken broth with the juice of a lemon, a teaspoon of mustard, two tablespoons of soy and a drizzle of extra virgin olive oil.
2. Season the turkey breasts with salt and pepper and put them in the previous mixture. Let them rest in the refrigerator for at least two hours, but you can leave them from the day before.
3. Preheat the oven to 180 degrees. In a baking dish, place a bed of onion confit (about half a jar), put the breasts and pour all the liquid. Next, spread in a thin layer two tablespoons of orange marmalade on each breast.
4. We put them in the oven and let them roast for about 25 minutes, depending on the thickness of the breasts. If we use fillets, 15 or 20 minutes will be enough, but if they are very thick, about 40 minutes will be enough. When there are five minutes left, we turn on the grill and sprinkle crushed almonds over the breasts, and take them out when they are toasted.
5. While the breasts are roasting, put a glass of chicken broth (homemade or purchased) to boil in a saucepan with a splash of extra virgin olive oil.
6. At the same time, in a frying pan, we sauté with a little olive oil some vegetables from the fruit salad (previously drained and washed), although we do not use the potato. We can use the Helios vegetable stew jar, which does not contain potato, or the Helios extra-fine peas and carrots jar. We add some crushed almonds and toast it all together.
7. In a bowl, pour the glass of couscous and pour the boiling broth. Cover for five minutes. Uncover when all the broth has been absorbed. With the fingers, with care, we stir the cous-cous so that it does not remain caked. Add a good splash of olive oil and the sautéed vegetables with the almonds, and some mint or basil leaves (depending on taste) previously cut very fine.
8. It is time to plate. In a metal ring, place the cous-cous and press a little, without crushing it, but enough to allow the ring to be removed and to keep the circular shape without undoing it. Finally, cut the breasts into strips and place them on top, placing them in a cross, or cut them into cubes, according to taste. With a spoon, we take more sauce and pour it over the chicken again, and some more on the plate (another option is to pass through the thurmix the sauce of the dish, that is, all the onion with the liquid and the jam and then, with a bottle, garnish the plate). To give the final touch, add a fresh basil or mint leaf and that's it!

I hope you like it!

With all my love,

Mireia Alum