Spring Chicken and Sweet Potato Hamantaschen
Ingredients:
3 cleaned turkey legs
Marinade:
2 liters cold water
1 tbsp sugar
1 tbsp salt
1 cup white wine
Sauce & Cooking:
2 tbsp olive oil
1 tsp coarse salt
2 fresh chili peppers, sliced into rings
Juice of 1 freshly squeezed orange
2 tbsp Kinneret Farm silan
Preparation:
- Mix all marinade ingredients in a bowl until the sugar has completely dissolved. Soak the turkey legs in the marinade for at least 1 hour. Drain and use paper towels to dry the turkey legs.
- Heat the oil in a deep, flat pot (sauteuse) and lightly fry the turkey legs on all sides just until they are seared and lightly golden. Sprinkle the salt and the chili rings. Cover the pot and lower the heat. Cook for 40 minutes.
- Mix the orange juice and silan until the silan has dissolved into the juice and pour the mixture over the turkey legs in the pan. Bring to a boil and lower the heat. Cook covered and on low heat for an additional 20 minutes. In the middle of cooking, turn over the turkey legs so that they brown evenly on all sides. When the turkey legs are browned and the sauce is completely reduced, turn off the heat and leave the pot covered for a few minutes before serving.
- Serve hot, sprinkled with some of the chili rings from the pot.
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