Photo: Slow-Cooker Moroccan Turkey Stew Recipe
Ingredients
- 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
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.
Leftovers from this dish can be used to make Moroccan Burritos.
Photograph by Antonis Achiellos
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By j9caplan
philadelphia, pa
on January 26, 2013
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Pretty and delicious! Used the low setting for about 5 hours and it was perfect. My local market had turkey London broil which I cut into easy chunks. LOVE the cilantro sauce!
By harleyq333
Alexandria, LA
on December 10, 2012
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It tastes like the Moroccan couscous from the FN cookbook - tasty and sweet. I think the raisins and apricots mostly account for this. I followed other reviewers and added a tsp each of cinnamon and coriander, and a tsp of red pepper flakes instead of chilis, though I should have used more as only a couple of bites had heat. I also halved the recipe and can say it would comfortably feed 4. Other than that, followed the recipe as directed. It's not nearly as soupy as the photo indicates but I liked it that way, and it transitions more easily to the leftover burritos mentioned in the cookbook. Not sure how some people had hard carrots - I subbed 8 baby carrots for one regular carrot (32 total and they came out perfect so maybe that makes a difference? Definitely make sure the squash is in 2 inch chunks. They seem too big at first but they get soft and break down without being soggy after the cook time is over. If you cut them any smaller than that, I have no doubt they'd turn to mush.
By HopeRecupero
Southeast Coast...
on February 27, 2012
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I gave it 5 stars, but I made quite a few changes based on my families preferences. My version came out very tasty.
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