Slow-Cooker Moroccan Turkey Stew

Recipe courtesy Food Network Magazine

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

6 hr 0 min

Level:

Easy

Serves:

4 (with leftovers for Moroccan Burritos)

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