2 1/2 lbs (3 to 4) turkey thighs, skin removed
2 tbsp canola or olive oil
1 small yellow onion, halved length-wise and sliced
1 can (20-oz) pineapple chunks, drained
1 red bell pepper, cut into cubes
2/3 cup apricot preserves
3 tbsp low-sodium soy sauce
1 tsp lemon zest
1 tsp ground ginger
1/4 cup cold water
2 tbsp cornstarch
Hot cooked rice for serving
Rinse turkey and pat dry with paper towels.
Heat the oil in a large skillet; add turkey and brown on all sides.
Place onion slices on bottom of slow cooker and top with the chicken pieces. Add the pineapple and bell peppers over the turkey.
In a small bowl, combine the preserves, soy sauce, zest and ginger mixing together well. Spoon sauce over turkey.
Place lid on cooker and cook on low 6 to 7 hours.
Remove turkey from cooker and keep warm.
In a cup or small bowl, blend the cornstarch and water using a small whisk until smooth. Stir into the cooker. Keep lid off cooker and cook mixture on high for 15 minutes to thicken slightly.
Return turkey to the cooker and cook until heated through.
To serve, ladle the turkey and sauce over the rice.
Yield: 6 servings
Note: File Photo