Slow-Cooker Moroccan Turkey Stew

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is amazing-- so easy and delicious. The flavors married perfectly for a yummy stew that makes your house smell divine. Plus, it feeds a crowd! As I dietitian, I get excited about the variety of nutrient-rich fruits and veggies that are included, too! I served it with a crisp green salad and toasted whole-grain baguette slices for rave reviews. Chicken can be substituted for the turkey if you like. I'll definitely make this recipe over and over again. Thanks, Food Network!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This Moroccan turkey stew was delicious when I made it last night, and I'm guessing it'll get even better over the next day or two, as the flavors continue to marry.

I did make a few changes: I didn't have butternut squash, red onions, or whole dried red chili peppers, so I substituted delicata squash, sweet (Vidalia-type onions, and 2 teaspoons of hot red pepper flakes. At the end of the cooking time, I couldn't taste the warmth of the allspice as much as I would have liked, so I stirred in 2 teaspoons of cinnamon, which made the stew taste both a little sweeter and a little spicier. Finally, I thought that the cilantro sauce ? whose fresh green and citric tang really livened up and complemented the warm, earthy flavors of the stew ? would be too oily with a full half-cup of olive oil, so I used only a quarter cup, and, being a garlic lover, I used four cloves instead of just one.

A couple of tips: As the recipe notes, the slow cooker was VERY full at the start of the cooking time; I had to weigh the glass top down to get it to seal well. Consequently, the stew took longer to cook than the recipe indicated; I had to let it go an extra hour on high heat to get the carrots and onions to cook thoroughly. Also, it serves four people only if you save half of it for the Moroccan burrito companion recipe (or you?re all enormous and ravenous it would easily serve eight people with normal appetites. But we're very happpy to have a couple meals' worth of leftovers!