1 kilo fresh turkey breast
4 apples, cut into medium cubes
100 grams dried apricots
1 cup white wine (can be replaced with 1 cup chicken stock)
1 onion, finely chopped
For the filling:
½ cup Master Chef jasmine rice
5 tablespoons Master Chef onion chips
½ can of Master Chef finely chopped tomatoes
1 cup chopped cilantro
3 tablespoons pomegranate concentrate
Spices: 1 tablespoon cumin, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon black pepper
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To coat the turkey:
4 tablespoons Master Chef Traditional Soy
4 tablespoons Master Chef teriyaki
4 tablespoons honey
4 tablespoons olive oil
Spices: 2 tablespoons paprika, 1 teaspoon cinnamon, 1 teaspoon black pepper
To prepare the filling:
In a pot with a cup of boiling water, cook rice for about 20 minutes and cool.
Transfer the rice to a bowl and mix with the onion chips, chopped tomatoes, cilantro, pomegranate concentrate and spices.
To prepare the turkey:
Dry the turkey breast well and, using a wide knife, create a sort of "pocket" from the wide part to the narrow part.
Mix the traditional soy, teriyaki, honey, olive oil and spices in a bowl and coat the turkey breast well with the sauce.
Save the remaining sauce for later.
To assemble the dish:
Fill the turkey pocket with the stuffing and close the wide part with a skewer.
Place the turkey in the pan and arrange the apples, apricots, onion, and glass of white wine around it.
Pour the remaining sauce over top.
Cover with foil and place in an oven preheated to 200 degrees.
After 40 minutes, remove the cover and bake for another 10 minutes.
