Turkey Chakhokhbili
Turkey thigh provides complete protein and makes this stew filling without flour or grains. Tomatoes, cumin, olives, and cilantro build a vivid Georgian flavor, while walnuts add a denser texture. This chakhokhbili works well as a hot keto dinner when you want a hearty meat dish with sauce.
Cut the boneless turkey thigh (350 g) into serving pieces of about 40 g each. Slice the onion (150 g) into half-rings, finely chop the garlic (10 g), chop the cilantro (20 g), and roughly chop the walnuts (20 g) with a knife.
Heat the olive oil (15 g) in a pan and sear the turkey (350 g) until lightly golden. Add the onion (150 g) and cook until soft, then stir in the tomato paste (30 g) and warm it through for 1-2 minutes.
Add the tomatoes in their own juice (150 g), olives (30 g), salt (4 g), ground cumin (3 g), black pepper (0.5 g), and water (250 g). Bring the sauce to a boil and simmer the dish under a lid for 25-30 minutes until the turkey becomes tender.
Stir in the garlic (10 g) and cook for 5 more minutes. Then add the walnuts (20 g), mix the chakhokhbili gently, and sprinkle it with cilantro (20 g) before serving.
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