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
How to Make It
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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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.
Wasn't sure about the unusual mixture of flavors but this turned out fabulous. Substituted boneless skinless chicken thighs, which were fork-tender and very moist. Otherwise made it exactly as written. Excellent over couscous as suggested. Will definitely make again.
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