Turkey Axoa with Peppers

📝 Ingredients

• 640 g turkey breast (4 escalopes, about 160 g each)
• 2 red peppers + 2 green peppers (about 150 g each)
• 2 brown onions (about 120 g each)
• 3 garlic cloves
• 2 tbsp olive oil (1 for the turkey, 1 for the vegetables)
• 1 chicken stock cube + 200 ml hot water
• 2 tsp Espelette pepper (1 ½ for simmering, ½ at the end of cooking)
• 1 bay leaf + ½ tsp dried thyme
• 800 g waxy potatoes
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Steamer or saucepan with a steamer basket
• Chef's knife
• Chopping board
• Wooden spatula
• Peeler

📖 Steps

1. Cut the turkey into very small dice, 1 cm at most: that's what gives axoa its texture. Tip: 15 minutes in the freezer firms up the meat and makes cutting much easier. Season lightly with salt and add pepper.
2. Halve the peppers, remove the seeds and white membranes, then cut them into 1 cm dice. Peel and thinly slice the onions, and chop the garlic. Dissolve the stock cube in the 200 ml hot water.
3. Heat 1 tbsp oil in the sauté pan over a high heat. Sear the turkey in two batches for 3 to 4 minutes, stirring only occasionally, until white and lightly golden: too much meat at once would make it boil in its own liquid. Set aside with its juices.
4. Reduce to a medium heat and add the second tbsp oil, the onions, peppers and a pinch of salt. Cook for 12 to 15 minutes, stirring often, until the peppers are tender and the onions translucent, without browning. Add the garlic for 1 minute.
5. Return the turkey and its juices to the sauté pan. Add 1 ½ tsp Espelette pepper, the bay leaf, thyme and stock. Stir, bring to a simmer, then cover and simmer for 15 minutes over a low heat.
6. Meanwhile, peel the potatoes, cut them into evenly sized pieces and steam for 20 to 25 minutes, until the tip of a knife slides in without resistance.
7. Uncover the axoa and let it reduce for 3 to 5 minutes over a medium heat: it should stay juicy without swimming in liquid. Taste, add the rest of the Espelette pepper for a spicier flavour and adjust the salt. Remove the bay leaf.
8. Serve the axoa piping hot with the steamed potatoes, sprinkled with chopped parsley. Lightly crush the potatoes into the juices to enjoy every last drop.