LEMON AND OREGANO TURKEY THIGHS
This is based on a lovely lamb recipe from Falling Cloudberries by Tessa Kiros. The lemony potatoes are delicious alongside the meat. It's easy to double or triple for a crowd.
Approx 1.2-1.5kg turkey thighs
Juice of 2 large lemons
2 tbsp dried oregano
2 garlic cloves (optional)
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
50g unsalted butter, cut into cubes
1kg potatoes, peeled and cut into bite-sized pieces
Preheat oven to 220c (200c fan).
Put the turkey thighs in a dish and rub with the lemon and garlic. Sprinkle with oregano, sea salt and black pepper and dot with the butter. Pour approximately 250ml water around the turkey, and drizzle with extra virgin olive oil.
Roast for 15-20 minutes until well browned.
Add the potatoes and some salt, and toss to coat them with the liquid.
Reduce the heat to 150C, cover with a lid or foil and slow cook for 2-2.5 hours, shuffling the potatoes and turning occasionally. Add a little more water during the cooking if needed. Remove the lid or foil for the last 20 minutes.
Serve warm with a side salad or simple greens, and maybe some tzatziki.
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