TAVA TURKEY WITH TOMATOES AND CUMIN
RECIPE FOR TURKEY THIGHS
This Cypriot-inspired dish is a really easy one-pot full of flavour. Again inspired by a recipe in Falling Cloudberries by Tessa Kiros.
2 red onions roughly chopped
1.2kg potatoes, cut into large chunks
1-1.5kg turkey thighs
4 tbsp fresh parsley
3 heaped tsp cumin seeds
125ml olive oil
5 ripe tomatoes, cut into slices
Salt and black pepper
Preheat your oven to 180c (160c fan). Put the onion, potato and turkey thighs into a large baking dish. Season well with salt and cracked black pepper.
Add the parsley, cumin and olive oil and mix well with your hands. Place the tomato slices on top and season with salt. Dot over the butter and add 125ml water to the dish.
Reduce oven to 160c (140c fan). Cover with foil and slow cook in the oven for two hours. Tip the pan and spoon over the juices from time to time during cooking. Add a little water if needed.
Remove the foil after two hours and increase the oven temperature to 200c (190c fan) and roast for a further 20-40 minutes until the potatoes and meat are browned and the liquid is reduced.
Remove from the oven and pull the turkey off the bone in large chunks and mix into the potatoes and tomatoes.
Serve from the dish or on a platter with a green salad or mixed greens.
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