Caipirinha Turkey Thighs With Pineapple And Tomato Salsa

• 4 None organic limes, zested, then juiced
• 6 cloves garlic, finely chopped
• 4-5 None red chillis
• 100 g brown sugar
• 200 ml white rum
• 4 None boned turkey thighs (approx 1100g)
• 1 None pineapple, peeled, cored and finely diced
• 5 None tomatoes, deseeded and finely diced
• 100 ml balsamic vinegar
• 5 tbsp olive oil
• None None limes and chilli peppers for garnishing
• None None Freezer bags (6 litres)
• None None kitchen string

1. Season the turkey thighs then shape each into a small packet and tie with butcher's twine. Mix the chopped chilies, lime zest, lime juice, garlic, sugar and rum and use to marinate the thighs for about 4 hours.
2. Preheat the oven 325u0b0F. Place the thighs in a roasting pan and remove any excess spices. Reserve the marinade. Roast for 1 hour then pour the reserved marinade over the thighs and continue to cook for another 45 mins.
3. To make the salsa, toss the tomatoes, thinly sliced chili and pineapple with the vinegar and oil. Season.
4. Remove the turkey from the pan and warm. Pour the pan juices into a saucepan, let cool slightly and skim off fat. Reheat the sauce and slice the thighs carefully. Serve the sliced turkey on a plate drizzled with the sauce. Garnish with salsa, some slices of lime and chili peppers.

organic limes, garlic, red chillis, brown sugar, white rum, turkey, pineapple, tomatoes, balsamic vinegar, olive oil, chilli peppers, kitchen string

Taken from recipes-plus.com/api/v2.0/recipes/19181 (may not work)