Turkey Thighs with Olives and Dried Cherries

Turkey Thighs with Olives, Dried Cherries, and Chiles Recipe
Photo: Oxmoor House
Turkey thighs are easy to find, but you also can use a cut-up chicken, if you prefer. This dish is great served with couscous.


8 servings (serving size: 3 ounces turkey and about 1/3 cup liquid)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Fat 10.5 g
Satfat 2.4 g
Monofat 4.9 g
Polyfat 2.2 g
Protein 29 g
Carbohydrate 17.8 g
Fiber 2.8 g
Cholesterol 121 mg
Iron 5 mg
Sodium 388 mg
Calcium 56 mg


1 cup thinly sliced leek (about 1 large)
1 cup ruby port or other sweet red wine
3/4 cup dried cherries
3/4 cup pitted kalamata olives
1/3 cup fresh orange juice (about 1 orange)
1 teaspoon paprika
1 teaspoon crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
3 1/2 pounds turkey thighs, skinned
1/4 teaspoon salt
1 tablespoon ground cumin


Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt.

Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.


This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jesse Cool,

Cooking Light

October 2003
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