teaspoons kosher salt
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground turmeric
teaspoon ground cinnamon
(24-ounce) packages JENNIE-O® All Natural Turkey Breast Tenderloin
cup coconut milk
cup low-sodium chicken broth
(15-ounce) can diced tomatoes
medium red onion, chopped
(15-ounce) can chickpeas, rinsed and drained
cup chopped fresh mint leaves
cup chopped fresh cilantro leaves
cooked Isreali couscous or cooked jasmine rice
In small bowl, combine salt, harissa, cumin, coriander, turmeric and cinnamon. Rub salt mixture over turkey breast.
Add coconut milk, broth and tomatoes to pressure cooker. Place turkey breast in pressure cooker. Add onions. Cook 35 minutes.
Heat oven to broil.
Remove turkey from pressure cooker and place on baking sheet. Broil 5 inches from heat source 10 minutes or until browned. Always cook to well-done, 165 F as measured by a meat thermometer. While turkey is broiling, heat chickpeas, mint and cilantro in pressure cooker.
Serve turkey slices and chickpea mixture over couscous or rice.