Dinner
Pan-Roasted Turkey Thighs with Ají & Charred Corn Purée
Turkey thighs are seared skin-side down to achieve crackling skin, then roasted until juicy and cooked through. Served over a velvety ají amarillo–spiced corn purée with roasted scallions and cilantro oil. The different turkey cut and technique from lunch shows mastery.
769calper serving
28gprotein
26gcarbs
64gfat
12min prep 42min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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