For a hearty yet refined ragout very fitting in taste and color to the holiday season.

Ingredients for 3 hungry people

• 400 grams of turkey breast or 3 skinned chicken breasts, cut into bite-size pieces
• 4 large mushrooms, cleaned and cut into slices
• 1 red bell pepper, washed cored and diced
• 1 medium-sized pink or white onion, peeled and diced
• 3-4 slices of pickled jalapenos, diced
• Salt & freshly ground pepper
• Olive oil or other frying shortening
• 4 TBSPs of flour
• 1 TBSP of your favorite curry powder
• 1 TBSP paprika
• 1-2 pinches of chili flakes (optional)
• 2 sprigs of fresh oregano
• 4 oranges, 2 squeezed, 2 peeled and skinless sections removed to a separate bowl
• Water in the same amount as the orange juice (ca. 1 cup)
• Light cream in the same amount as the orange juice (ca. 1 cup)
• 1 TBSP honey or spicy jalapeno honey if available then adjust the diced jalapenos
• ½ cup of fresh cranberries, washed

Putting it all together:

Mix the flour, curry, paprika, chili if using, salt and pepper. Add the cubed turkey or chicken. Stir to fully coat.

Mix the orange juice, water and honey. Wash the oregano twigs, remove the leaves and roughly chop them.

In a frying casserole with a lid, heat the oil and/or shortening on a medium flame and add the onion, bell pepper, mushrooms and diced jalapenos. Stir-fry until tender but not mush, around 4 minutes.

Add the chopped oregano and 2 TBSPs of the orange juice, honey, water mixture. Stir and transfer the vegetables from the pan to a soup plate, cover and set aside.

Add more shortening or oil to the pan and reheat it, then add the chicken or turkey including any excess of spiced flour.

Stir and fry the meat until it is browned on all sides and the flour is sticky on the bottom of the pan about 4-5 minutes max. Watch the heat and lower if necessary so as not to burn the flour, only brown it.

Remove the pan from the heat, wait 1 minute and add the liquid (juice, water, honey) and return to the heat source stirring constantly to moisten the flour and incorporate it into the sauce; it will thicken quickly. Lower the heat even more so that it barely simmers. Add the cream and stir. Cover and simmer very low for 5 minutes stirring often and watching that the sauce doesn’t burn or stick to the bottom of the pan.

Add the reserved vegetables and stir. Next add the reserved orange sections and the cranberries. Stir to incorporate. Adjust the seasoning and add more liquid (juice, cream or water) if needed. Do not boil and only cook until meat is done or it will toughen.

Serve with French fries, pasta or rice.