TIP: Make this dish even lighter by using turkey breast instead of turkey thighs. If you have leftover turkey on hand, feel free to use a combination of both.
- Heat vegetable oil in a large pan or Dutch oven.
- Thinly slice shallots and fry until golden, 1-2 minutes. Remove and set aside.
- Season turkey thighs with salt, pepper and paprika.
- Brown both sides over medium heat.
- Deglaze with white wine.
- Add turkey broth. Reduce heat to a low simmer, cover and cook for 40 – 50 minutes until turkey is cooked through and almost falling off the bone.
- Remove turkey thighs from the pan to cool. Once cooled, discard the skin, remove the meat from the bones and break up into chunks. Set aside.
- Pour out the sauce from the pan into a heatproof container. Add water until you have 4 cups liquid in total. Set liquid mixture aside.
- Add 1 tsp. of olive oil to the pan over medium heat. Add rice, cloves, cinnamon, star anise and cardamom. Stir to toast rice and spices, 2 – 3 minutes.
- Add liquid mixture, saffron, raisins and garlic. Bring to a boil. Reduce heat to a low simmer and cover until rice is cooked through, 10 – 12 minutes. Turn off heat. Uncover, fluff with a fork and cover again for 10 minutes.
- Add chickpeas, apricots, olives and turkey to the rice and combine.
- To serve, top with shallots, green onions, almonds, mint, parsley, cilantro, sesame seeds and orange rind.