Prep 15 mins
Cook 4 hrs
Wheeee doggies! From the Calorie Commando, courtesy of Juan Carlos Cruz.
- 2 tablespoons olive oil
- 1 large yellow onion, sliced (about 1 1/2 cups)
- 3⁄4 cup shredded carrot
- 1 red bell pepper, chopped (about 1 1/2 cups)
- 5 garlic cloves, crushed
- 1 teaspoon cayenne pepper (or to taste)
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1⁄2 tablespoon white pepper
- 6 turkey drumsticks, skin removed (you may use 8-10 chicken legs)
- 3 (14 ounce) cans chicken broth
- 6 whole wheat pita bread
- 3⁄4 cup apple cider vinegar
- 2 tablespoons honey
- 1⁄2 cup spicy mustard
- 1 teaspoon crushed red pepper flakes
- Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
- Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
- Add garlic and stir until well mixed.
- Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
- Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
- Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
- Shred the turkey drumsticks and toss the meat with the dipping sauce.
- Stuff the pitas with the turkey mixture. Serve immediately.
- Dipping Sauce:.
- In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.
Had a hard time deciding how to rate this. The turkey was delicious - very moist and full of wonderful flavors from the vegetables and spices. The sauce did not go over nearly as well - it was flat and seemed ill-paired with the aromatics of the drumsticks. Tried adding a bit more honey and a bit more chili flakes to no avail. Ultimately gave up on the dipping sauce and instead reduced the stock into a sauce and served the turkey with that on a bed of polenta.