Turkey thighs are inexpensive and can be enjoyed year round without committing to a whole multi-pound bird.
Sun Oven Chinese Five-Spice Turkey Thighs
(adapted for the Sun Oven from Healthy Crockery Cookery)
2 turkey thighs, skin and excess fat removed
2 green onions, finely chopped
2 tablespoons soy sauce
2 tablespoons sherry
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1/4 teaspoon pepper
1 1/2 tablespoons cornstarch
2 tablespoons water
1 tablespoon sesame seeds, toasted
1 tablespoon thinly slice green onions
Set Sun Oven out to preheat.
Place the thighs in a large roasting pan. In a small bowl, combine the chopped green onions, soy sauce, sherry, five-spice powder, sesame oil, and pepper. Pour the mixture over the thighs, cover and transfer to the Sun Oven. Cook until the meat is tender, 2 to 3 hours. Remove the thighs from the pan and keep warm. Pour the pan juices into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth then stir it into the cooking juices in the pan. Cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Slice the turkey thighs and arrange on a serving dish. Sprinkle with sesame seeds and green onions. Serve with rice.
Makes 6 servings.