Mediterrane Reispfanne mit Pute (Mediterranean turkey and rice skillet)

Method

1. Heat the oil in a large, wide pan over medium-high heat. Season the turkey pieces with salt and sear hard, without stirring too often, for 5 to 6 minutes, until deeply browned on most sides. Remove and set aside.
2. In the same pan, sweat the onion, garlic and pepper for 5 minutes, until softened, scraping up any browned bits left from the turkey.
3. Stir in the rice to coat, then add the broth. Bring to a simmer, cover, and cook 18 minutes, until the rice is tender and has absorbed most of the liquid.
4. Fold in the cherry tomatoes and olives. Return the seared turkey to the pan and warm through gently for 3 to 4 minutes, until it reads at least 74°C at the thickest piece.
5. Scatter with feta and parsley, if using, and serve straight from the pan.

Notes

• Sear the turkey hard first and set it aside, rather than simmering it in the rice the whole time. Cooked only in liquid, turkey breast tends to turn dry and stringy; a proper sear first, then a brief return just to warm through, keeps it far juicier.
• Do not stir the turkey too often while it sears. Frequent stirring prevents the browning that gives it real flavour.
• Use the same pan throughout without washing it between steps. The browned bits left from searing the turkey add flavour to the rice as it cooks.
• It is best eaten fresh; the rice softens further and the turkey toughens somewhat on reheating, though it is still perfectly edible the next day.

Ingredient substitutions

• Turkey breast can be chicken breast, treated exactly the same way.
• Long-grain rice can be basmati; adjust the liquid slightly if the rice you use has different absorption.
• Feta is optional but adds a good salty contrast; leave it out for a dairy-free version.