My young daughter (ten years old now) craves this recipe and I have made it many times with no stumbles. It is easy and delicious. Guests love it. I make it on the stove top on a low setting though (it cooks in a few hours), since I don't have a crock pot.
Turkey Thighs with Olives and Dried Cherries
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.
More From Cooking Light
- Calories: 335
- Fat: 10.5g
- Saturated fat: 2.4g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 2.2g
- Protein: 29g
- Carbohydrate: 17.8g
- Fiber: 2.8g
- Cholesterol: 121mg
- Iron: 5mg
- Sodium: 388mg
- Calcium: 56mg
- 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
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