Take a "trip" to the tropics with this unique high fiber, Caribbean stew!
Preparation Time: 30 mins
Cooking Time: 1 hr
In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside.
In same pan, sauté onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs. Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180ºF on meat thermometer inserted into thickest portion.
Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.
To serve, spoon stew into bowls and garnish with banana slices, green onions and 1/2 cup coconut. Squeeze juice of lime over top.
* Note: If regular turkey broth is used, the salt can be omitted.