Serves 4
2 large onions, finely sliced
2 tablespoons oil
1 inch fresh ginger, finely chopped
½ teaspoon celery seed
4 turkey thighs (remove skin)
salt and pepper to taste
½ teaspoon saffron
juice of ½ lemon
1 teaspoon fresh thyme leaves
3/4 cup chicken broth
1 cup coarsely ground almonds
3 tablespoons of honey
1 teaspoon apple juice
1 teaspoon Dijon mustard
In a large deep ovenproof pan, cook the onions in one tablespoon of oil over medium heat for about 5 minutes till softened. Stir in the ginger and celery seed. Remove from pan and set aside. Season the thighs with salt and pepper. In the same pan, over medium heat, add one tablespoon oil and brown the thighs on all sides. Remove and set aside.
Preheat your oven to 350 degrees.
Place the chicken broth in the same pan and with a spoon scrape the small pieces off of the bottom. Add saffron, lemon juice, thyme and stir. Place the onion mixture and the thighs back into the pan. Cover and simmer for about 20 minutes. Remove from the heat.
In a bowl mix the ground almonds with the honey, apple juice and mustard. Spread the almond mixture on each thigh and bake in a 350-degree oven for about 20 minutes.
Serve with the sauce over steamed rice of your choice.