I actually prefer this with turkey thigh meat, so I buy turkey thighs whenever I can find them. You’ll get about 1 1/4 pounds of turkey meat from 3 pounds of turkey thighs. Remove the meat from the bones and freeze it, and you’ll have it ready in the freezer to cook this anytime. The meat will thaw quickly if you separated the pieces with parchment paper before freezing.
I use pre-pitted green olives from fresh olive bins at the market (Mediterranean and Middle-Eastern markets are good, as well as Whole Foods). Don’t get the ones with pimentos. (Unless you want to!)
Once you’ve made this a few times you’ll discover lots of variations to try, but I like it this way the best. This is great served with a Vinaigrette Salad or steamed green beans. The fresh cracked pepper and fresh lemon and rosemary make the difference here, as well as the type of olives you choose.
- 1 1/4 pounds chicken breast or turkey thigh meat
- 2 - 3 TB. grassfed butter, ghee or coconut oil
- 4 tsp. fresh minced rosemary or 2 tsp. dried
- 1 1/4 tsp. good salt
- 4 - 5 grinds freshly ground black pepper
- 1/4 cup fresh lemon juice
- 2 - 4 TB. green olives, sliced in half
- • Place meat between pieces of waxed paper or plastic wrap and flatten with a meat mallet or small heavy skillet. Cut off ragged edges. Do this in advance if you like.
- • Pre-heat a large 12" pan on medium high. Add the fat and sear the meat quickly until browned on one side.
- • Turn and cook one minute more.
- • Add the rosemary, lemon juice and olives. Cook just 2 - 3 minutes more.
- • Remove to serving platter or plates while you make a quick sauce.
- • Continue heating the pan, and scrape up any browned bits left in it. Reduce to a few tablespoons of sauce and serve over the meat.
- You may need to brown the meat in two batches. Combine them when you add the other seasonings.
- Use breast meat if that's all you can find but it will be drier so add more fat. Since breast meat is thick, you'll need to slice it in half horizontally before flattening to get it thin enough.
- Try substituting capers for the olives. Increase the rosemary and olives as desired.