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Slow Cooker Pomegranate Turkey with Apricots and Chickpeas | DadTheFoodie

Slow Cooker Pomegranate Turkey with Apricots and Chickpeas recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the turkey pieces in batches for 2–3 minutes on each side, then transfer them to the slow cooker. The turkey does not need to be cooked through at this stage.
Add the onion to the frying pan and cook for 4–5 minutes until softened. Stir in the garlic, cumin, coriander, paprika and cinnamon, and cook for 30 seconds.
Add the chopped tomatoes, pomegranate juice, red wine vinegar, honey and chicken stock to the pan. Stir well, scraping up any browned bits, then pour the mixture into the slow cooker.
Add the apricots, salt and pepper to the slow cooker. Stir, cover and cook on low for 6 hours, or until the turkey is tender and cooked through.
Stir in the drained chickpeas during the final 30 minutes of cooking so they warm through without becoming mushy.
Check that the thickest pieces of turkey are piping hot throughout and have no pink centre. Taste the sauce and adjust the seasoning if needed.
Scatter with parsley and optional pomegranate seeds. Serve with couscous, rice or warm flatbreads.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Swaps and substitutions

Boneless turkey thigh → Boneless chicken thigh
Use the same quantity and check it is piping hot throughout before serving.
Pomegranate juice → Cranberry juice
Choose an unsweetened variety and reduce the honey to 2 teaspoons if it tastes sweet.
Dried apricots → Dried dates or prunes
Use the same weight, halved or chopped.
Chickpeas → Butter beans
Drain and add during the final 30 minutes.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate in a covered container within two hours. Keep for up to 3 days. Store any couscous, rice or flatbreads separately. Defrost: Defrost frozen portions in the refrigerator overnight. Reheat from fully defrosted until piping hot throughout, and do not refreeze after reheating.
Reheating: Reheat on the hob or in the microwave until piping hot throughout, stirring the sauce halfway through. Only reheat once, and add a splash of water if the sauce has thickened.
Leftover ideas: Shred leftover turkey into the sauce and serve in wraps with yoghurt and shredded lettuce, or spoon it over a baked potato.

Allergen information

The recipe is naturally dairy-free and egg-free when made with suitable stock. Check the stock cube and any serving bread for allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil
800 g boneless, skinless turkey thigh, cut into large chunks
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
¼ teaspoon ground cinnamon
400 g tin chopped tomatoes
200 ml unsweetened pomegranate juice
1 tablespoon red wine vinegar
1 tablespoon runny honey
250 ml chicken stock, made with 1 stock cube
120 g dried ready-to-eat apricots, halved
400 g tin chickpeas, drained and rinsed
½ teaspoon fine salt
¼ teaspoon black pepper
15 g fresh parsley, roughly chopped
1 tablespoon pomegranate seeds, optional, to serve

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Slow cooker

Tags: Slow cooker, Turkey, Family dinner, One-pot meal, Apricots, Chickpeas, Pomegranate, Freezer friendly

Slow Cooker Pomegranate Turkey with Apricots and Chickpeas

Name: Slow Cooker Pomegranate Turkey with Apricots and Chickpeas
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 800 g boneless, skinless turkey thigh, cut into large chunks; 1 large onion, thinly sliced; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; ¼ teaspoon ground cinnamon; 400 g tin chopped tomatoes; 200 ml unsweetened pomegranate juice; 1 tablespoon red wine vinegar; 1 tablespoon runny honey; 250 ml chicken stock, made with 1 stock cube; 120 g dried ready-to-eat apricots, halved; 400 g tin chickpeas, drained and rinsed; ½ teaspoon fine salt; ¼ teaspoon black pepper; 15 g fresh parsley, roughly chopped; 1 tablespoon pomegranate seeds, optional, to serve

Tender turkey thigh cooks slowly in a lightly spiced pomegranate and tomato sauce with sweet dried apricots and chickpeas. Serve with couscous, rice or warm flatbreads for an easy family meal with plenty of sauce.

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Ingredients

1 tablespoon vegetable oil
800 g boneless, skinless turkey thigh, cut into large chunks
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
¼ teaspoon ground cinnamon
400 g tin chopped tomatoes
200 ml unsweetened pomegranate juice
1 tablespoon red wine vinegar
1 tablespoon runny honey
250 ml chicken stock, made with 1 stock cube
120 g dried ready-to-eat apricots, halved
400 g tin chickpeas, drained and rinsed
½ teaspoon fine salt
¼ teaspoon black pepper
15 g fresh parsley, roughly chopped
1 tablespoon pomegranate seeds, optional, to serve

Substitutions

Boneless turkey thigh → Boneless chicken thigh (Use the same quantity and check it is piping hot throughout before serving.)
Pomegranate juice → Cranberry juice (Choose an unsweetened variety and reduce the honey to 2 teaspoons if it tastes sweet.)
Dried apricots → Dried dates or prunes (Use the same weight, halved or chopped.)
Chickpeas → Butter beans (Drain and add during the final 30 minutes.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the turkey pieces in batches for 2–3 minutes on each side, then transfer them to the slow cooker. The turkey does not need to be cooked through at this stage.
Add the onion to the frying pan and cook for 4–5 minutes until softened. Stir in the garlic, cumin, coriander, paprika and cinnamon, and cook for 30 seconds.
Add the chopped tomatoes, pomegranate juice, red wine vinegar, honey and chicken stock to the pan. Stir well, scraping up any browned bits, then pour the mixture into the slow cooker.
Add the apricots, salt and pepper to the slow cooker. Stir, cover and cook on low for 6 hours, or until the turkey is tender and cooked through.
Stir in the drained chickpeas during the final 30 minutes of cooking so they warm through without becoming mushy.
Check that the thickest pieces of turkey are piping hot throughout and have no pink centre. Taste the sauce and adjust the seasoning if needed.
Scatter with parsley and optional pomegranate seeds. Serve with couscous, rice or warm flatbreads.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate in a covered container within two hours. Keep for up to 3 days. Store any couscous, rice or flatbreads separately. Defrost: Defrost frozen portions in the refrigerator overnight. Reheat from fully defrosted until piping hot throughout, and do not refreeze after reheating.

Reheat on the hob or in the microwave until piping hot throughout, stirring the sauce halfway through. Only reheat once, and add a splash of water if the sauce has thickened.

Shred leftover turkey into the sauce and serve in wraps with yoghurt and shredded lettuce, or spoon it over a baked potato.

Allergen information

The recipe is naturally dairy-free and egg-free when made with suitable stock. Check the stock cube and any serving bread for allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Pomegranate Turkey with Apricots and Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Pomegranate Turkey with Apricots and Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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