Moroccan 'Round the Clock
- 4 fresh turkey leg quarters
- 2 tbsp olive oil, divided
- 2 tbsp Healthy On You® Moroccan Round the Clock spice blend (divided)
- ½ cup white wine
- 1 cup turkey stock
- 1 medium onion, sliced into quarters
- 4 cloves garlic, crushed
- 1 bay leaf
- 2 medium carrots chopped into 1” pieces
- ½ cup golden raisins
- ½ cup dried apricots, roughly chopped
- Cilantro for garnish
- Preheat the oven to 350°F.
- Rub the turkey quarters with 1 tbsp olive oil.
- Sprinkle with 1 tbsp of the Moroccan ‘Round the Clock spice blend. Rub some of the spice under the skin for better flavor penetration. Refrigerate for 30 minutes or as much as overnight.
- Heat a large Dutch oven over high heat and add olive oil. Add turkey quarters, skin side down, working in batches, if necessary. Cook, turning until turkey legs are browned on all sides, about 5 minutes per side. Transfer leg quarters to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
- Deglaze the pan with the turkey stock, scraping up all the brown bits that have stuck to the bottom of the pan. Add the wine and cook for 3 minutes.
- Add the onion, garlic, carrots, raisins, apricots, bay leaf and Moroccan ‘Round the Clock spice blend to the pan and cook for about 5 minutes.
- Turn off the heat and nestle the turkey quarters into the pan between the vegetables and fruits.
- Cover the pan and cook for 1 hour, remove from pan and baste with the pan juices. If the pan looks dry, add more stock or water.
- Remove the cover and cook for an additional 40 minutes.
- Transfer to a serving platter, skim the fat from the pan juices, season with salt and pepper and garnish with cilantro. Spoon the liquid, vegetables, and fruit over the turkey.
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