Caribbean Turkey Stew

2 lbs turkey thighs skin removed
1 Tbs oil
3 cups onion thinly sliced
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup sweetened flaked coconut
1 cup turkey broth
1 Can (16 ounces) stewed tomatoes drained
1 Can (16 ounces) black beans drained
1 lb butternut squash peeled and cut into 1-inch cubes
1 lb sweet potatoes peeled and cut into 1-inch cubes
2 Medium bananas sliced
10 Green onions sliced
1/2 cup sweetened flaked coconut
1 to 2 Limes cut into wedges

In 5-quart saucepan, over medium-high heat, brown thighs in oil about 3
minutes per side. Remove and set aside. In same saucepan, saute onions 2
to 3 minutes or until translucent. Add red pepper, salt, coconut, broth,
tomatoes, black beans, squash, sweet potatoes and turkey thighs. Bring
mixture to boil; reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or
until turkey thighs register 180-185 degrees F. on meat thermometer
inserted into thickest portion. Ten minutes before serving, remove turkey
thighs from stew and strip meat from bones with fork; return meat strips
to stew. Heat throughout. To serve, spoon stew into bowls and garnish with
bananas, green onions and coconut. Squeeze juice of lime over top.
Servings: 6

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