2 tablespoons olive oil
1 large yellow onion sliced
3/4 cup shredded carrots
1 red bell pepper chopped
4 cloves garlic crushed
2 teaspoons cayenne
1 tablespoon cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey thighs skin removed
28 ounces chicken broth
DIPPING SAUCE:
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 can spicy mustard
1 teaspoon crushed red pepper flakes
6 loaves pita bread
Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey thighs and stir at least 30 seconds so that thighs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
Dipping Sauce: Combine vinegar, honey, mustard & red pepper flakes.