Satsivi with Dried Apricots and Persimmon

Ingredients

• Chicken fillet 15 oz
• Turkey 15 oz
• Chicken Broth 15 fl oz
• Turmeric 1 tablespoon
• Cilantro 0 oz
• Walnuts 5 oz
• Champagne Vinegar 0 fl oz
• Persimmon 15 oz
• Dried Apricots 5 oz
• Olive Oil 0 fl oz
• Garlic 3 cloves
• Citrus Zest Mix 1 tablespoon
• Sugar 0 oz
• Sweet Sherry "Pedro Ximénez" 5 fl oz
• Onion 1 piece
• Carrot 1 piece
• Coriander essential oil to taste
• Tahini ½ spoons
• Salt to taste
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Place the turkey in a saucepan, cover with chicken broth, and add an onion, a carrot, cilantro stems and roots, and coriander. Bring to a boil and simmer on low heat for about an hour.

Step 2

Strain the turkey broth into a clean saucepan, add turmeric, and whisk over low heat. Add the walnuts and remove from heat.

Step 3

In a skillet, heat the olive oil, add the sugar, salt, and diced dried apricots. Stir and cook for about 5 minutes, then add the sherry.

Step 4

Slice the persimmon into wedges and add it to the dried apricots, then sprinkle in some white pepper. Sauté until a light caramel crust forms, then remove from heat.

Step 5

Blend the broth with nuts, garlic, shallots, tahini, wine vinegar, cilantro, and parsley.

Step 6

Cut the cooked turkey into large pieces, transfer it to a bowl, and pour the nut sauce over the meat. Season with salt and pepper, mix well, and let it cool.

Step 7

Arrange the pieces of turkey on a plate, generously drizzle with sauce, and place the dried apricots next to the persimmons. Garnish with pomegranate seeds and fresh herbs.