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.