Slow Cooker Moroccan Turkey Stew
Try this Slow Cooker Moroccan Turkey Stew recipe, or contribute your own.
"Made this without any modifications and it was superb. Paired with Santa Ema Merlot was Christmas Eve dinner. This will be a family favorite, especially for winter days calling for a hassle free hearty meal. The biggest challenge will be finding turkey thighs."- kaybrr
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|salt; to taste|
|4 skinless, bone inturkey thighs|
|1/2 mediumbutternut squash; into 2 inch chunks|
|2 (15.5 ounce) canschickpeas, drained and rinsed|
|1 (28 ounce) canwhole peeled tomatoes; broken up|
|1 cupdried apricots|
|1/2 cupgolden raisins|
|8 mediumcarrots; into 1 1/2 inch pieces|
|3 mediumonions; halved and cut into wedges|
|2 wholedried red chilies|
|2 cupsfresh cilantro|
|1 cupfresh parsley|
|1 clovegarlic; smashed|
|1/2 teaspoonground cumin|
|1/2 cupolive oil|
Slow Cooker Moroccan Turkey Stew Preparation
1. Combine the allspice and 3 tbsp salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5 quart slow cooker.
2. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chilies 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 7-8 hours.
3. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
4. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 tsp salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
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