Slow-Cooker Moroccan Turkey Stew Recipe

Name: Slow-Cooker Moroccan Turkey Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the allspice and 3 teaspoons salt in a small bowl.
2
Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
3
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt.
4
Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits).
5
Cover and cook on high for 6 hours or on low for 7 to 8 hours.
6
Spoon the vegetables and broth into bowls.
7
Remove and discard the turkey bones and place the meat on top of the vegetables.
8
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor.
9
Add the oil and process until smooth.
10
Serve the stew in bowls; drizzle with the cilantro sauce.
11
Leftovers from this dish can be used to make Moroccan Burritos.
12
Photograph by Antonis Achiellos

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Moroccan Turkey Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Moroccan Turkey Stew

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