Turkey Thighs with Olives and Dried Cherries

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.

Yield: 8 servings (serving size: 3 ounces turkey and about 1/3 cup liquid)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  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.
Note:

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.

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