Now this is a flavorful recipe. Chockfull of vibrant flavor, our Moroccan Turkey Legs and Thighs with Fruit, Olives, and Almonds is definitely a company-worthy dish. Turkey is dredged in seasoned flour then browned in a skillet before it’s added to the slow cooker. Shallots, ground ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper are added to the drippings in the skillet and cooked for five minutes. Deglaze the skillet with broth, orange zest and juice, and then add to the slow cooker. Dates and olives are also thrown into the mix. The turkey will cook on LOW for five hours or until it’s very tender. Before serving, shred the turkey and toss with the sauce. We love serving Moroccan Turkey Legs and Thighs with couscous. Garnish the dish with lightly chopped Marcona almonds, chopped fresh cilantro, and lime wedges.
Season turkey with salt and pepper. Place flour in a large zip-top plastic bag; add turkey, and shake to coat. Remove turkey from bag; shake off excess. Discard flour.
Cook turkey, in batches, in hot oil in a large skillet over medium-high until well browned. Place in a 6-quart slow cooker.
Cook shallots and next 5 ingredients in hot drippings in skillet over medium 5 minutes, stirring constantly, or until tender. Add broth, stirring to loosen any browned bits from bottom of skillet. Stir in orange zest and juice; pour over turkey in slow cooker. Add dates and olives to slow cooker.
Cover and cook on LOW 5 hours or until turkey is very tender. Remove turkey from slow cooker. Pour liquid from slow cooker through a strainer into a glass measuring cup; let stand 5 minutes. Skim fat from the surface; discard fat.
Shred turkey into large pieces, discarding bones. Toss turkey with sauce; serve over couscous. Sprinkle with almonds and cilantro. Serve with lime wedges.