Turkey Thighs with Olives, Dried Cherries, and Chiles

Turkey Thighs with Olives, Dried Cherries, and Chiles
Photo by Oxmoor House

Ingredients

  • 1 teaspoon paprika
  • 1 cup thinly sliced leek (about 1 large)
  • 1 ½ teaspoons salt, divided
  • 1 cup ruby port or other sweet red wine
  • 3 ½ pounds turkey thighs, skinned
  • 1 (3-inch) cinnamon stick
  • 1/3 cup fresh orange juice (about 1 orange)
  • + 5 more ingredients
    • 1 teaspoon crushed red pepper
    • 1 tablespoon ground cumin
    • ¾ cup pitted kalamata olives
    • 4 fresh thyme sprigs
    • ¾ cup dried cherries

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.

View full recipe at My Recipes

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