Slide Meals

4-day slide meal plan · Protein: turkey thighs

Days: 4
Protein: turkey thighs
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Explore a Gulf-inspired home cooking journey with turkey thighs, featuring flavors like cardamom, cinnamon, and saffron.

Slide Chain

• Day 1: Roasted Turkey Thighs with Spiced Rice

• Day 2: Turkey and Rice Stuffed Bell Peppers

• Day 3: Turkey Thigh Kabsa

• Day 4: Turkey Raita with Pita

• Combined Shopping List

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Day 1: Roasted Turkey Thighs with Spiced Rice

Ingredients

Main

• 2 large turkey thighs

• 2 tbsp olive oil

• 2 large onions, sliced

• 6 garlic cloves, minced

• 6 cardamom pods, crushed

• 2 cinnamon sticks

• 2 whole black lime

• 1 pinch saffron

• 2 cups basmati rice

• 4 cups chicken stock

• 3 large tomatoes, chopped

• 2 large bell peppers, sliced

Seasoning

• Salt to taste

• Black pepper to taste

Directions

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a large pan over medium heat. Add onions and cook until golden.

3. Add garlic, cardamom, cinnamon, and black lime. Cook for about 3 minutes.

4. Place turkey thighs in a roasting pan. Pour onion mixture over turkey.

5. In the same pan, add rice, chicken stock, tomatoes, and bell peppers. Stir well and pour into roasting pan.

6. Cover with foil and roast for 45 minutes. Remove foil and roast for another 15 minutes until turkey is browned and cooked through.

7. Reserve half of the cooked rice and vegetables for the next day.

Cook’s Notes:

Aromatic spices infuse the turkey and rice. Reserve half of the rice and vegetables for tomorrow.

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Day 2: Turkey and Rice Stuffed Bell Peppers

Ingredients

Main

• Reserved rice and vegetables

• 2 large bell peppers, halved and seeded

• 1 tbsp olive oil

Seasoning

• Salt to taste

• Black pepper to taste

Directions

1. Preheat oven to 350°F (175°C).

2. Drizzle olive oil over halved bell peppers. Place in a baking dish.

3. Stuff each bell pepper half with reserved rice and vegetable mixture.

4. Bake for 25-30 minutes until peppers are tender.

Cook’s Notes:

Use reserved rice and vegetables from Day 1 to make a wholesome stuffed pepper meal.

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Day 3: Turkey Thigh Kabsa

Ingredients

Main

• 2 large turkey thighs, reserved from Day 1

• 2 tbsp olive oil

• 2 large onions, sliced

• 2 large carrots, diced

• 2 cups basmati rice

• 4 cups chicken stock

Seasoning

• Salt to taste

• Black pepper to taste

Directions

1. Heat olive oil in a large pot. Add onions and carrots, cook until soft.

2. Add reserved turkey thighs and cook until heated through.

3. Stir in rice and chicken stock. Bring to a boil, then simmer for 20 minutes until rice is cooked.

Cook’s Notes:

A flavorful one-pot meal using reserved turkey thighs. Adjust seasoning as needed.

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Day 4: Turkey Raita with Pita

Ingredients

Main

• 2 cups yogurt

• 1 large cucumber, diced

• 1 bunch mint leaves, chopped

• Juice of 1 lemon

• Reserved turkey pieces from Day 3

Side

• 4 pieces pita bread

Seasoning

• Salt to taste

• Black pepper to taste

Directions

1. In a bowl, mix yogurt, cucumber, mint, and lemon juice.

2. Fold in reserved turkey pieces. Season with salt and pepper.

3. Serve with pita bread.

Cook’s Notes:

A refreshing dish to conclude the series, combining creamy raita with leftover turkey.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• turkey thighs — 4 large

• olive oil — 1 cup

• onions — 6 large

• garlic — 12 cloves

• cardamom pods — 12 pods

• cinnamon sticks — 4 sticks

• black lime — 4 whole

• saffron — 1 pinch

• basmati rice — 4 cups

• chicken stock — 8 cups

• tomatoes — 6 large

• bell peppers — 4 large

• carrots — 4 large

• cucumber — 2 large

• yogurt — 2 cups

• mint leaves — 1 bunch

• lemon — 4 large

• pita bread — 4 pieces

• salt — to taste

• black pepper — to taste

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Final Notes

Enjoy this aromatic journey through Gulf-inspired dishes with turkey thighs as the star.