Fricassee Of Dark Meat With Brown Rice Charlie

• 3 tablespoons butter
• 5 pounds of turkey meat from the legs, plus the 2 wings (wings cut at the joint into halves and each leg cut into 5 pieces, 2 from the drumstick and 3 from the thigh - 14 pieces altogether)
• 3 cups onions, cut into 1-inch dice
• 5 cloves garlic, peeled and chopped (about 2 tablespoons)
• 1 piece ginger, peeled and finely chopped (about 2 tablespoons)
• 1 teaspoon cumin powder
• 1/2 teaspoon pepper flakes
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups brown rice
• 1 cup dried tomatoes, cut into 1-inch pieces
• 4 cups water (quantity may go from 3 to 5 cups, depending on the brown rice's absorption quality)
• 1 cup tiny peas, blanched

1. Melt the butter in a large Dutch oven or stockpot (preferably heavy aluminum, cast iron or copper) and add half the pieces of turkey.
2. They should fit in one layer, so the pieces brown properly on all sides.
3. Brown all around over medium to high heat for 15 to 20 minutes.
4. Remove the pieces and brown the remaining turkey pieces in the same manner.
5. Remove from the pot and set aside.
6. Add the onions to the pot and brown for 10 minutes.
7. Return the turkey to the pot, add all the remaining ingredients, except for the peas, and stir well.
8. Bring to a boil, stirring.
9. Cover, reduce the heat to low and cook gently for 70 minutes, or until all the liquid has been absorbed by the rice and the rice and meat are tender.
10. Set aside until serving time.
11. At serving time, mix in the peas and serve immediately.

butter, turkey meat, onions, garlic, ginger, cumin powder, pepper, bay leaves, salt, freshly ground black pepper, brown rice, tomatoes, water, tiny peas

Taken from cooking.nytimes.com/recipes/739 (may not work)