Spanish Fig & Olive Turkey Marbella

with Basmati Rice, Peppers & Swiss Chard

Moderate | 30 min

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Wow your guests with this revitalized dinner party favourite from the 1980's. Although historically a popular Jewish-American dish, this mouthwatering meal draws it's rich flavour influences from Spanish and Moroccan cuisine. Black mission figs are simmered in white wine and red wine vinegar with Castelvetrano olives, capers and sweet peppers. Juicy turkey breast is braised in a sweet and savoury sauce and served alongside fluffy basmati rice and gently sauteed chard greens.
Contains: Sulphites

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Brown Sugar
Black Mission Figs
Castelvetrano Pitted Olives
Italian Parsley
Basmati Rice
Garlic
Green Swiss Chard
White Cooking Wine
Red Wine Vinegar
Turkey Breast
Red Bell Pepper
Red Onion Diced 3/8"
Organic Chicken Stock Cube
Spice Blend
Paprika, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 659
Fat 29g
Protein 40g
Carbohydrates 57g

Cooking Directions

1

Cook Rice

  • Heat oven to 425°F.
  • Rinse and drain basmati rice in a fine mesh sieve.
  • Add basmati rice to a small pot with 1 cup salted water and bring to a boil.
  • Reduce heat to low and cover with a lid.
  • Cook for 12–15 minutes or until grains are tender.
2

Prepare Ingredients

  • Wash Swiss chard, bell pepper and parsley.
  • Pick and chop parsley leaves.
  • Remove Swiss chard leaves from stem.
  • Dice chard stems into ½ inch pieces.
  • Roughly chop chard leaves into 1 inch pieces.
  • Remove stems from black mission figs.
  • Dice figs into ½ inch pieces.
  • Slice olives in half.
  • Cut bell pepper in half and remove stem and seeds.
  • Slice into ½ inch strips.
3

Begin Turkey

  • Heat 2 tbsp. olive oil in a large ovenproof skillet over medium-high.
  • Drain and pat turkey breast dry on paper towel.
  • Season both sides well with spice blend and salt.
  • Once hot, add turkey and bell peppers and cook for 1–2 minutes per side until golden and crisp on the outside.
4

Prepare Sauce + Finish Turkey

  • Reduce heat to medium and add onion, chard stems, olives, figs, and half of the garlic to skillet around turkey.
  • Stir in white cooking wine, crumbled chicken stock cube, red wine vinegar, 2 tbsp. water and brown sugar.
  • Transfer skillet to the oven and cook for about 6–8 minutes, or until turkey is cooked to an internal temperature of 165°F and vegetables are tender.
5

Cook Swiss Chard

  • Meanwhile, heat 1 tbsp. olive oil in a second skillet over medium heat.
  • Once hot, add remaining garlic cook for 1 minute until fragrant.
  • Add Swiss chard leaves and cook for 1–2 minutes or until wilted and tender.
  • Season to taste with salt and pepper.
6

Serve

  • Divide rice and Swiss chard onto serving plates.
  • Slice turkey diagonally against the grain, if desired.
  • Stir half of the parsley into Marbella sauce then divide Marbella sauce onto plates and top with turkey.
  • Garnish everything with remaining parsley.
  • Enjoy!

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