This had a few challenges: 1. Satsuma tangerines are not carried in stores where I live. I used canned 2. Could not find Tamarind paste - unless Tamarind Curry Paste is the same thing. I bought a Tamardin dry soup mix and made a paste from that. 3. Five Spice Powder is expensive, but I found it in bulk at Whole Foods and bought seventeen cents worth. My husband liked it and we'll make it again, maybe with pork.
Sweet and Spicy Satsuma Turkey
Fresh mandarin oranges, riesling, and orange marmalade provide the highlights for the sweet profile, while crushed red pepper adds the spicy kick to this Asian-inspired turkey dish. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce. If you don't care to use the wine, substitute with 1/2 cup chicken broth and 1/4 cup additional orange juice.
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- Calories: 277
- Calories from fat: 0.0%
- Fat: 5.7g
- Saturated fat: 1.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.6g
- Protein: 28.6g
- Carbohydrate: 24.7g
- Fiber: 1.8g
- Cholesterol: 109mg
- Iron: 2.8mg
- Sodium: 398mg
- Calcium: 59mg
- 3 cups thinly sliced red onion (1 large onion)
- 3/4 cup riesling or other slightly sweet white wine
- 2/3 cup fresh orange juice (2 large oranges)
- 1/3 cup orange marmalade
- 2 teaspoons tamarind paste
- 1/2 teaspoon crushed red pepper
- 3 3/4 pounds bone-in turkey thighs, skinned
- 2 teaspoons five-spice powder
- 1 teaspoon salt
- 1 tablespoon canola oil
- 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
- 1 1/2 tablespoons cornstarch
- Sliced green onions (optional)
- 1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
- 2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
- 3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
- 4. Serve sauce over turkey. Sprinkle with green onions, if desired.
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