Turkey Koushari

30 minutes       90 minutes       4 - 6


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4 Boneless Butterball Easy Fresh turkey thighs1 tsp. salt1 tsp. pepper½ cup extra-virgin olive oil1 ½ cup chickpeas5 onions, finely sliced1 tsp. coriander1 tsp. cumin1 cup carrot, finely minced1 cup onion, finely minced1 cup celery, finely minced5 cloves garlic, finely minced2 Tbsp. Harissa Sauce3 cups red lentils, cooked1 box pasta, cooked¼ cup chives, finely sliced


    The Toppings

  1. Preheat oven to 450°F (232°C).

  2. Blot chickpeas and toss in olive oil with salt and pepper to taste.
  3. Spread evenly on a baking sheet. Bake for 20 - 30 minutes or until browned and crunchy. Set aside.
  4. Heat 2 tablespoons olive oil in a large frying pan over low heat. Add finely sliced onion and salt to taste. Cook for 45 - 55 minutes, stirring occasionally. Set aside.
  5. Reduce oven to 375°F (190°C).
  6. Combine salt, pepper, coriander and cumin with 2 tablespoons of olive oil. Rub mixture all over turkey thighs. In a large skillet, heat 2 tablespoons extra-virgin olive oil over high heat. Once hot, add turkey thighs and sear for 6 minutes, or until golden-brown on one side.
  7. Transfer turkey thighs to a roasting pan and bake in oven for 25 - 30 minutes, or until reaching an internal temperature of 165°F or more.

  8. The Sauce

  9. In a large saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add finely minced carrot, onion, celery and garlic and bring to a simmer. Cook until sauce thickens. Add Harissa Sauce and combine with cooked lentils.

  10. Pour over cooked pasta and stir gently until mixed evenly.
  11. Combine pasta mixture and toppings. Garnish with finely sliced chives. Serve hot.