Ingredients

• 2 teaspoons olive oil
• 2 (1.5kg) Inghams turkey drumsticks
• 1 brown onion, halved, thinly sliced
• 2 red capsicums, thinly sliced
• 2 garlic cloves, thinly sliced
• 3cm piece fresh ginger, peeled, finely chopped
• 440g can pineapple pieces in juice
• 400g can diced tomatoes
• 1 tablespoon tomato sauce
• 1 tablespoon worcestershire sauce
• Fresh coriander sprigs, to serve
• Steamed rice, to serve
• Sugar snap peas, to serve

Method

• Step 1 Heat half the oil in a large deep non-stick frying pan over medium-high heat. Add turkey. Cook, turning occasionally, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
• Step 2 Reduce heat to medium. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring often, for 5 minutes or until softened. Add garlic and ginger. Cook for 1 minute or until fragrant. Add pineapple pieces and juice, tomato, tomato sauce and worcestershire sauce. Stir to combine. Season with salt and pepper. Pour tomato mixture over turkey.
• Step 3 Cover slow cooker with lid. Cook on low for 6 hours or until the turkey is tender, turning halfway during cooking.
• Step 4 Remove turkey from sauce. Discard skin and bones. Shred meat. Return to sauce. Sprinkle with coriander sprigs. Serve with steamed rice and sugar snap peas.