Slow-Cooker Moroccan Turkey Stew

By Gibby

This is the modified version of the recipe adding cinnamon, coriander and hot pepper (chili). Lots of rave reviews...

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
• 1 tsp each of cinnamon
• 1 tsp coriander,
• 1 tsp of red pepper flakes or 5 dried crushed chilis
• 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

Details

Preparation time 20mins
Cooking time 360mins
Adapted from foodnetwork.com

Preparation

Step 1

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 cinnamon, coriander, 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 make Moroccan Burritos.