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Slow Cooker Moroccan Turkey Stew

Slow Cooker Moroccan Turkey Stew
Prep Time
20 min
Cook Time
6h
Yields
4 servings

Photograph by Antonis Achilleos.

Courtesy of Food Network Kitchen.

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ingredients

1
tsp ground allspice
Kosher salt
4
skinless, bone-in turkey thighs (about 4 lbs)
½
medium butternut squash, cut into 2-inch chunks
2
(15 ½-oz) cans chickpeas, drained and rinsed
1
(28-oz) can whole peeled tomatoes with juices, broken up
1
cup dried apricots
½
cup golden raisins
8
medium carrots, cut into ½-inch pieces
3
medium red onions, halved and cut into wedges
2
whole dried red chiles
½
lemon
2
cups fresh cilantro, including leaves and some stems
1
cup fresh parsley
1
clove garlic, smashed
½
tsp ground cumin
½
cup extra virgin olive oil
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directions

Step 1

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Step 2

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Step 3

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Step 4

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

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