I was excited to discover a new cut of meat, boneless, skinless turkey thigh in my butcher and decided to make this recipe with it.  You could of course use chicken pieces if you prefer. 

I have lightly dusted the meat in a sesame herb spice mix and then slow roasted it for 2 hours to tenderize.  Prepare ready for the oven up to 2 days in advance.

Preparation Time: 20 minutes, plus 15 minutes to rest

Cooking Time:   2 hours   Serves: 4 – 6 people

Ingredients

Spice Mix: 2 tablespoon sesame seeds, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 teaspoons sweet paprika

1.2 kg skinless, boneless turkey thigh

1 tablespoon olive oil

2 red onions – peeled and cut into crescents

500ml chicken stock

150ml white wine/ apple juice

2 garlic cloves – peeled and finely chopped

150g pitted black olives – keep back 1-2 tablespoons for garnish

Juice of 1 lemon

Garnish:  Sprigs of fresh thyme. Slices of lemon and a handful of black olives

Method

Dust the meat in the spice mix.

Heat the olive oil in a large frying pan. Brown the turkey on both sides just to seal the spices and colour the flesh. Add the onions and cook for 3 minutes.

Transfer to an ovenware dish.

Add the stock and wine/ apple juice so the meat is covered.

Stir in the garlic, olives and lemon juice.

Preheat the oven to 160°C/ 320°F/ Gas mark 3.

Roast covered for 2 hours.

Remove from the oven. Place the meat on a carving board, cover with foil and leave to rest for 15 minutes.

Slice the meat and return to the ovenware dish. Keep warm in the oven / hot plate until ready to serve.

Next Cookery class:  Thurs 25 Jan – How to cook the perfect Roast Dinner

Call 01923 836 456        www.jewishcookery.com