Slow-Cooker Moroccan Turkey Stew

Total Time:
6 hr 20 min
20 min
6 hr

4 (with leftovers for Moroccan Burritos)

  • 1 teaspoon ground allspice
  • Kosher salt
  • 4 skinless, bone-in turkey thighs (about 4 pounds)
  • 1/2 medium butternut squash, cut into 2-inch chunks
  • 2 15 .5-ounce cans chickpeas, drained and rinsed
  • 1 28 -ounce can whole peeled tomatoes with juices, broken up
  • 1 cup dried apricots
  • 1/2 cup golden raisins
  • 8 medium carrots, cut into 11/2-inch pieces
  • 3 medium red onions, halved and cut into wedges
  • 2 whole dried red chiles
  • 1/2 lemon
  • 2 cups fresh cilantro, including leaves and some stems
  • 1 cup fresh parsley
  • 1 clove garlic, smashed
  • 1/2 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil
  • 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.

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

  • Photograph by Antonis Achiellos

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