Slow-Cooker Moroccan Turkey Stew

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Slow-Cooker Moroccan Turkey Stew Recipe Photo: Slow-Cooker Moroccan Turkey Stew Recipe
Rated 4 stars out of 5
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Total Time:
6 hr 20 min
Prep
20 min
Cook
6 hr 0 min
Yield:
4 (with leftovers for Moroccan Burritos)
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 34 reviews

  • on February 07, 2012

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    I was not a fan, it was mushy and sweet... yuck

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  • on January 07, 2012

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    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!

    people found this review Helpful.
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  • on November 16, 2011

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    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....

    people found this review Helpful.
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