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Donal Skehan
Saffron Turkey Stew with Orzo, Greens & Chickpeas | DonalSkehan.com
  • winter

Saffron Turkey Stew with Orzo, Greens & Chickpeas

January 09

A useful blueprint of a recipe that is open to your interpretation. Use whatever greens are in season for this. Curly kale or spinach could work well here. The same goes for the chickpeas, and tinned pulses you can find in the kitchen press will work, cannellini or butter beans would be tasty here too.

  • time 30mins
  • serves Serves 4
Method
  1. Place a large saucepan over a medium high heat. Add a little oil and fry the onion and carrot until softened for about 8-10 minutes. Stir through the garlic and fry for a further minute or so before adding the saffron and chicken stock.
  2. Bring to a rapid boil before add the orzo and reducing heat to medium-low. Stir regularly and partially cover to cook for 10 minutes or until the orzo is al dente.
  3. Stir through the turkey, chard, cavolo nero and chickpeas to heat through and until the greens have wilted. Season to taste and serve in warm bowls with a little parsley on top.

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Ingredients

1 tbsp olive oil

Pinch Saffron 

4 garlic cloves, sliced 

1 onion, finely chopped

1 carrot, finely chopped

1 litre chicken stock 

7oz orzo 

1 lb leftover turkey meat, shredded 

7oz / 2 cups Cavolo nero (kale)

1 x 15oz tin chickpeas, drained and rinsed 

Small handful parsley, roughly chopped 

Sea salt and freshly ground black pepper

1 tbsp olive oil

Pinch Saffron 

4 garlic cloves, sliced 

1 onion, finely chopped

1 carrot, finely chopped

1 litre chicken stock 

200g orzo 

500g leftover turkey meat, shredded 

200g Cavolo nero 

1 x 400g tin chickpeas, drained and rinsed 

Small handful parsley, roughly chopped 

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

3.5
(2)
photo
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