Turkey thigh with mango chutney and wild rice risotto

Cooking a turkey thigh for the first time!

Active time: 140 minutes

Ingredients for a 3-4 people

For the turkey thigh:

  • a turkey thigh 
  • a handful of walnuts   
  • 4 spoonful of mango chutney (homemade)
  • 1-2 teaspoon honey
  • salt, pepper
  • olive oil  

For the wild rice risotto:

  • 2 onions 
  • 1 zucchini
  • 2 spoonful of buckwheat
  • 3-4 coffee cups of wild rice
  • fresh parsley leaves
  • 20 ml red wine
  • salt, pepper 
  • olive oil


Rinse the turkey leg, dab dry, season with salt, pepper and nutmeg. Then wash the zucchini. Cut the onions and the zucchini to small cubes. Take a medium-sized pan and heat some oil, add the vegetables and brown them. In the meanwhile pre-heat the oven to 250 degrees.

Add the red wine and stir all well, then add the buckwheat and some water (4-5 glasses). Add salt, pepper and the parsley leaves. Then the wild rice and stir again. Leave to cook on low heat but don't forget to stir the rice from time to time.

Take a oven tin and spread it with olive oil. Put the turkey leg in the middle. Sprinkle with honey and mango chutney, taste with salt and pepper. Crumble the walnuts into small pieces and sprinkle them all over the thigh. Put it into the oven and bake it at about 180/190 degrees for at least 90 minutes. Turn the tin several times.

To serve add some mango chutney and parsley leaves.


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