• 0.6 kg Turkey thigh (fillet);
  • 1 onion;
  • 1 carrot;
  • 50 g of prunes;
  • 50 g peanuts;
  • 40 g of soy sauce;
  • 1 tsp Provencal herbs;
  • 1 tsp paprika (powder);
  • 2 sprigs of dill and parsley;
  • salt.


  1. Soak the fruit prunes in water, so they are a bit swollen.
  2. Meat processing from the films, wash, dry. Chop in small pieces and fold into any deep bowl.
  3. To baste the soy sauce, sprinkle with paprika, herbes de Provence and salt. Mix everything together with your hands and leave to marinate.
  4. Clean the onion from the husk and cut into quarters. With carrots to clean off the top layer, then cut circles.
  5. To get the prunes out of the water, it must be well softened, and cut each fruit in half.
  6. The inner pan multivarki grease with any oil, on the control panel to select the mode "roasting", put the chopped onion and fry for 10 minutes, turn it off.
  7. Then add to the bowl with the onion pieces of Turkey thigh, sliced carrots and halved prunes. Ingredients mix well, close the lid multivarki, select the mode "fighting", cooking time - 60 minutes.
  8. Meanwhile, finely chop the dill and parsley. Peanuts grind with a blender, but not in powder, pieces of nuts should be. Fry lightly in a pan without oil.
  9. After an hour spread the Turkey with prunes on a plate, decorate svezhenanesennoj greens and peanuts.

This dish is perfect as a main course for any holiday table and surprise guests with its original taste.