A beautiful and great tasting turkey and rice dish

This recipe is great to have as a post-workout meal. It provides you with essential protein and carbs to ensure your muscles recover fully from your gym session. This recipe not only helps with muscle recovery but also ensures your muscles are being fed with the nutrients they need to grow!!

Ingredients:
1 (2.7kg) whole Turkey, skin removed and cut into pieces
1 medium onion, chopped
2 cinnamon sticks
4 carrots, peeled and cut into large chunks
300ml rapeseed oil
850g long grain rice, rinsed and drained
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
salt to taste
75g almonds, chopped
175ml rapeseed oil, divided
4 tablespoons pine nuts

Directions:
Trim any fat off turkey and wash with water. Place the turkey, onion, cinnamon sticks and carrots in a large saucepan; fill with water and boil until the turkey and carrots are done.
Remove bones from turkey. Warm 300ml rapeseed oil in a large saucepan over medium-high heat. Place turkey and carrots in the pan; fry for 2 minutes.
In a bowl, stir together the rice, ground cinnamon, pepper and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the turkey. Bring to the boil. Cover, reduce heat to medium and simmer until rice is tender, 20 to 35 minutes.
Heat 125ml rapeseed oil in a frying pan over medium heat. Stir in chopped almonds and fry until golden. Remove almonds to kitchen towels and drain oil.
Heat 4 tablespoons rapeseed oil in a frying pan over medium heat. Stir in pine nuts and cook until golden.
Drain oil and remove pine nuts to kitchen towels.
Over a large dish or tray, flip the rice pan upside down and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.

Yields 8 Servings

Nutritional Information (per serving)
Calories - 322kcal
Protein - 35.3g
Carbs - 21g
Fat - 4.8g