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Ingredients
Turkey Chili
- For the chili
- 300 grams turkey breasts
- 1 Eggplant
- 2 Tomatoes
- 1 potato
- 3 Tbsps Sesame seeds
- 4 Tbsps toasted slivered almonds
- 20 grams chili cocoa powder
- 600 milliliters chicken stock
- 3 Tbsps Lime juice
- 1 Tbsp vegetable oil
- salt
- peppers
- Chili powder
- For the garnish
- 1 chili pepper
- Lime zest
- slivered almonds
- Sesame seeds
Cut the eggplant in half and place, cut side down, on a baking sheet. Roast the eggplant in the oven at 220°C (approximately 425°F) until the skin is black and blistered, then peel the eggplant halves and puree.
Cut a small "x" in the top of the tomatoes, then blanch, peel, quarter, remove the seeds and finely chop.
Peel the potato and finely grate. Dab turkey breast with vinegar and cut into bite-sized pieces. Season with salt and pepper. Sear the turkey in oil, then deglaze with chicken stock. Add the grated potato and diced tomatoes and let simmer about 5- 10 minutes. Add the eggplant puree and lime juice, then season with salt, pepper and chili seasoning. Grate the chocolate finely and melt into the chili. Stir in the sliced almonds and sesame seeds.
Cut the chile pepper into fine rings. Sprinkle with chili pepper rings, lime zest, some sesame seeds and sliced almonds just before serving.