Slow-Cooker Moroccan Turkey Stew

Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
6 hr 0 min
Level:
Easy
Yield:
4 (with leftovers for Moroccan Burritos)

Times:

Prep: 20 min
Inactive Prep: --
Cook: 6 hr 0 min
Total:: 6 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Slow-Cooked Provencal Beef Stew

Picture of Slow-Cooker Moroccan Turkey Stew Recipe

Photo: Slow-Cooker Moroccan Turkey Stew

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Turkey Collections

Comments & Reviews

recipe Slow-Cooker Moroccan Turkey Stew
Sean Orange Park, FL 09-02-2009
Flag

A Weeknight Staple in Our House
Rated: 5 stars out of 5

This stew is wonderful. Use good quality, fresh vegetables and this is loaded with flavor and nutrition. We've tried it... with both chicken and turkey and find both options delicious. The best part is the sweetness of the butternut squash, so I would consider using the whole squash if you can fit it (everyone always asks us what the squash is and wants more!). The best part of the recipe is the sauce, so make sure you are liberal with this. We also love using the leftovers to make the wraps. We've easily been able to stretch this into 3 meals for a family of four that way, which is a real budget and time saver. I wish Food Network Magazine had more of these recipes that allowed you to use the leftovers in a new dish--it's a great concept. I brought this recipe to an office potluck once and it was a clear, hands-down winner. It seems impossible to mess it up!Read more
recipe Slow-Cooker Moroccan Turkey Stew
Amanda Southfield , MI 04-15-2009
Flag

YUCK!
Rated: 2 stars out of 5

Yuck...too sweet, squash squishy, carrots hard, onions hard! The chicken was very most and flavorful but hard to de-bone the... thigh bones when it is in the bottom of the crock pot. My husband refused to even try a second bite! The pesto was good and I liked the texture of the chickpeas. Would not make this again...I can't see making this into a burrito! Very disappointing! Read more
recipe Slow-Cooker Moroccan Turkey Stew
Cinda Mount Joy, PA 03-18-2009
Flag

Love the options and flavor
Rated: 5 stars out of 5

I really liked the burrito leftover option - used couscous and it was really good. When we had the stew on the evening I... made it, it was lacking a little umpf - then I realized I didn't add the cilantro sauce! The flavor does develop as it sits. I had extra left overs and froze them for future use - reheated it for a potluck wine tasting and added some red chili paste which the crowd really liked. I will definitely make this again, but likely to keep as "dinner's in the freezer" option for nights I don't feel like cooking. It really is worth a try, considering all the options it provides! A family of 2 can easily get 3+ meals out of this recipe.Read more
recipe Slow-Cooker Moroccan Turkey Stew
Monica Delaware, OH 03-16-2009
Flag

Decent
Rated: 3 stars out of 5

This recipe isn't bad but I probably won't make it again. I like to have the "WOW" factor when I cook. It was a decent... tasting meal but not for me. Read more
recipe Slow-Cooker Moroccan Turkey Stew
Jessica Nashua, NH 03-11-2009
Flag

Needs modifications
Rated: 3 stars out of 5

The broth in this dish was flavorful and I substituted chicken for turkey. However, you will need to cook the carrots first.... After 7 hours on high they were still hard. Also, I would reduce the onions. I used 1 1/2 and it was still too much. I also removed all the apricots after the dish had cooked. It was a weird combo to me. I will probably omit them if I cook the dish again. I also had to add some chicken stock at the end in an effort to cook the vegetables and spoon the chicken to the top. The squash fell apart, while the onions and carrots remained crunchy. It made a huge amount too so plan on a crowd! Tasty but needs modifications. Good luck!Read more
recipe Slow-Cooker Moroccan Turkey Stew
Cecillia Surrey, BC 03-11-2009
Flag

Delicious but needs a little tweaking
Rated: 5 stars out of 5

I had doubts about this recipe because the method is so different...no browning of the meat, no deglazing with wine...etc.... But it works, the meat is flavorful and the broth is delicious and sudtly sweet. The pesto is one of the best part. Don't skip it. I would make these changes the next time: - decrease the onions from 3 to 2. - leave out the dried chilis. Once cooked they are hard to tell apart from the other vegs. I bite into one and it was a painful experience! Serve the dish with chili paste on the side instead. - cook the carrots first(1hr in the crock pot on high?)before adding the other items. They were still hard by the end of 6 hrs. - layer the carrots on the bottom and squash on the top. I could only get 1 inch pieces out of my small squashs. Maybe if they were bigger chunks they would not have turned into mush. I used skinless chicken legs instead of turkey and they worked out fine. But don't put them on the very bottom because they were done fast. I also added a couple gloves of garlic into the crockpot, and an extra one to the pesto. Lastly, make sure you have a great big crockpot or cut down on the ingredients. I also barely fit everything in, and I have an extra large pot.Read more