Recipe courtesy of Food Network Kitchen
Slow-Cooker Moroccan Turkey Stew
Total:
6 hr 20 min
Active:
20 min
Yield:
4 (with leftovers for Moroccan Burritos)
Level:
Easy
Total:
6 hr 20 min
Active:
20 min
Yield:
4 (with leftovers for Moroccan Burritos)
Level:
Easy

Ingredients

Directions

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.

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.

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

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.

Photograph by Antonis Achiellos

Cook's Note

Leftovers from this dish can be used to make Moroccan Burritos.

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