Serves 6


We love this recipe as it is so easy, full of lovely flavours and ideal for feeding a crowd especially in the summer.


1.2-1.5kg turkey thighs

600ml red grape or pomegranate juice


For the spice rub:

Salt and freshly milled black pepper

3 large garlic cloves, peeled and finely chopped

1 large red chilli, deseeded and finely chopped

3 tbsp ground coriander

Juice of 1 lemon

2 tbsp rapeseed or olive oil


For the slaw:

1 small fennel bulb, finely sliced or shredded

2 medium carrots, peeled and grated

4 tbsp sweet chilli sauce

4 tbsp light mayonnaise

Juice of ½ lemon

2 tbsp freshly chopped flat-leaf parsley


To serve: Flatbreads, pitta breads or bread rolls with a rocket or herby green salad


Preheat the oven to 170°C (150°C fan).

Mix the spice rub ingredients together in a small bowl. Put turkey thighs in a baking dish (one with a lid if possible) and rub with the mix. Pour the grape juice around the turkey thighs and cover with the lid or baking parchment then foil. Slow cook for 2.5-3 hours, turning half way through.


Meanwhile mix together all of the ingredients for the fennel and chilli slaw in a large bowl and set aside.


Once the turkey is cooked, remove it from the oven. Hold one end of the turkey leg with another fork or with an oven glove (wrapped in a plastic bag to keep it clean!) and pull the meat from the bone with a fork shredding it into the juices in the dish. Once complete transfer it onto a platter, pour over any remaining juices and sprinkle with coriander or another herb.


Serve with flatbreads, pitta or bread rolls with the fennel and carrot slaw and a really herby salad such as Ottolenghi's (you don't need the nuts and seeds but the dressing is delicious).

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