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Turkey Thighs with Olives and Dried Cherries

Photo: Oxmoor House
Yield 8 servings (serving size: 3 ounces turkey and about 1/3 cup liquid)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

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

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