1 C. thinly sliced leek (about 1 large)
1 C. ruby port or other sweet red wine
3/4 C. dried cherries
3/4 C. pitted kalamata olives
1/3 C. fresh orange juice (about 1 orange)
1 tsp. paprika
1 tsp. crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp. salt, divided
3 1/2 lb. turkey thighs, skinned
1 T. ground cumin

Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 tsp. salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 tsp. salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

Yield: 8 servings
Calories: 314
Fat: 12.1g
Fiber: 2.2g