These Five-Spice Roasted Turkey Thighs with Kimchi Smashed Potatoes are sure to impress on date night!
|1||Package Maple Leaf Prime® Turkey Thighs|
|Salt and pepper|
|½ tsp||(2 mL) Chinese five-spice powder|
|4 tbsp||(60 mL) Vegetable oil, divided|
|10-12||Mini Yukon gold potatoes|
|1 cup||(250 mL) Ready prepared kimchi, drained (2 tbsp (30 mL), liquid reserved|
|2 tsp||(10 mL) Rice vinegar|
|2 cups||(500 mL) Bitter greens (arugula or mizuna)|
PREHEAT oven to 400°F (200°C).
SEASON turkey thighs with salt, pepper and Chinese five-spice powder. Heat 1 tbsp (15 mL) of oil in a large skillet over medium-high heat. Cook turkey skin side down until golden brown and crisp, about 8-10 minutes. Remove from heat and transfer to a baking sheet skin side up.
TOSS potatoes in 1 tbsp (15 mL) of oil, salt, and pepper. Place on baking sheet with turkey thighs.
ROAST in preheated oven for 30-40 minutes or until potatoes are golden brown and the turkey is cooked to an internal temperature of 185°F (85°C).
REMOVE from the oven and using a potato masher or a large spoon, smash each potato lightly. Scatter kimchi over the potatoes and return the pan to the oven for an additional 5 minutes or until the kimchi is warmed through. Meanwhile, whisk together the reserved kimchi liquid, vinegar and remaining oil in a small bowl. Scatter the greens over the baking tray, drizzle with half of the dressing and toss gently. Divide between serving plates and drizzle with remaining dressing.
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