Tuesday, April 9, 2013

Turkey Wings with Coconut Mango Basmati Rice and Peas

Turkey Wings with Coconut Mango Basmati Rice and Peas. Delicious!!

My sweetie took turkey wings out of the freezer the other day with good intentions, but was too tired to follow through when dinner time rolled around. No worries because my mind went into overdrive cooking up the meal of my dreams.


Turkey Wings:
1 package of turkey wings (fresh--not smoked)
Garlic powder
Salt (if desired)
Black pepper
No-salt organic seasoning mixture or
 Other herbs and spices of your choice

Juice from one orange or orange juice from container
Duck Sauce or Saucy Susan
Soy or Mr. Yoshido’s Sauce

Basmati Rice:
(Feel free to use other types of rice.
Note that Brown requires longer cooking times.)

Rice 1 ½ cups
1 Can of Coconut MILK
Chicken stock or broth
(measurement of liquid to rice is 2 to 1. For 1 ½ cups of rice, I needed 3 cups of liquid. I used a full can of coconut milk and for the remainder, I used chicken stock blending thoroughly with a wire whisk).
1 ripe mango peeled and cut into small pieces.
1 Can of pigeon peas (rinsed and drained)
Season rice to taste (I used cayenne and my organic seasoning mix)

Other Tools:
  • Frying pan
  • Baking pan
  • Aluminum Foil

Some of you might be intimidated by turkey wings, but I guarantee they are a lot easier to work with than a whole turkey. This package only included the wing and tip--not the drum piece of the wing. I separated them, cutting at the joint. Be careful with this. The idea is to cut between the two bones as opposed to cutting the bone itself.

You don't have to cut it, but it does make them easier to handle. My hubby enjoys eating the tips of wings (both chicken and turkey). You can also put them aside and use as a flavoring for a soup or broth.

Wings with tip still attached.

Take out a few seasonings and flour. I used garlic, black pepper, and a no-salt organic seasoning from Costco which includes a variety of herbs and spices. I try not to use salt, especially when I am going to use other items that already contain salt. Season and flour both sides of the meat.

 Cover the bottom of your pan with oil and heat. 
Brown wings on both sides. The object is to brown the skin a bit.
No need to overdo it or you may risk burning the wings 
and ruining the flavor and texture.

Remove from the fire and place in a baking pan.
Preheat the oven to 350 degrees.

In a small bowl, prepare a sauce using the juice from one orange, 
duck sauce and a little soy or Mr. Yoshido's Sauce 
(a sweet, thick soy or teriyaki sauce).

Brush onto both sides of the wings. Pour remainder over wings and 
cover pan with aluminum foil.

 Bake at 350 degrees until tender. This could take a while so be patient. 
A fork should go through easily.

While waiting, let's prepare the rice. I used Basmati rice (1 1/2 cups),
1 can of coconut MILK--not Cream of Coconut, which is a sweet mixture for drinks. 
Peel a ripe mango and cut into small pieces.
Rinse and drain a can of pigeon peas. I used brown, but if you like green or some other type of peas or beans, feel free to try.  That is what this blog is about--the freedom to try new things.

The measurement of liquid to rice is 2 to 1. I added chicken stock to the coconut milk to bring the liquid up to 3 cups stirring it to blend well. Season the rice with items of your choice. I used my staple organic no-salt seasoning (Trader Joe's also has this. I believe it's called 21 seasonings), and Cayenne (some like it hot!).
 I also used a rice cooker, one of my favorite tools! You just set it and forget it--no pre-boiling and worrying about sticking.  

If you don't have one, be sure to check the rice often, stirring on a low fire. 
        • Bring liquid to a boil
        • Add all other ingredients
        • Stir and return to a boil
        • Cover and cook on low fire stirring often to prevent burning

Enjoy! I know I did

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