Instructions: My notes: Didnt use olive oil.

Will use 2 onions next time
Needed a little more liquid. Next time add 1/2 cup orange juice.

Used pitted prunes instead of apricots
Place all ingredients in oven roasting bag and put in crockpot. Cook for 2 hrs on HIGH, and 2 hrs on LOW

I used a combination and black and green olives

Conventional directions:
Wash turkey breast and pat dry. Set aside. Heat oven to 350F.

Heat olive oil in a large, nonstick skillet over medium-high heat. It should be very hot. Add the turkey, skin side down, and cook until the skin is very brown, 12 to 14 mins. Turn and lightly brown the other side. Remove from pan and blot skin with paper towels to remove excess oil. Place in an oven-safe casserole dish.

Reduce heat in skillet to medium and add the onions and garlic. Cook until onions are soft, about 5 mins. Add the lemon zest, olives, olive juice and chicken broth, stirring well to scrape up any brown bits from the bottom of the skillet. Bring broth to a boil. Add cumin, paprika, cinnamon and apricots and stir well. Pour broth and onion mixture over turkey. Cover tightly with foil and bake 1 hour.

Meanwhile, prepare the rice according to package directions. Simmer lentils in 2 cups water for 25 mins, or until soft, drain if necessary. Stir lentils into rice, season to taste with salt and set aside, covered, to keep warm.

Discard the skin from the turkey and slice. Serve with sauce and equal portions of the onion and olive mixture and the pilaf.

I made some changes, such as using a combination of green and black olives, substituting pitted prunes for the apricots (a la The Silver Palates Chicken Marbella), and cooking the whole thing at once in the crockpot, including the rice and lentils.

All the changes I made are noted in the directions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.