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 makeMoroccan Burritos.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 34 reviews
By julie kat
on February 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was not a fan, it was mushy and sweet... yuck
By kcmartinson
CA
on January 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yum! I used 5 carrots instead of the 8 and chicken instead of turkey. I also served the stew over Basmati rice and with garlic naan. I will definitely make this dish again!
By Lola35
on November 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this dish. I'm not one to follow the recipe exactly, so I put two red onions instead of three, used crushed tomatoes and 6 carrots cut smaller, so they wouldn't be as crunchy, and used fresh peppers instead of dried. It turned out amazing, I didn't mind the sweetness, because the ciltanro sauce cut that for me. And I served it with fresh Rosemary-Sea Salt bread I got from Wegmans. I will be making this dish again....
Read all 34 reviews