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Moroccan Turkey Stew

Moroccan Turkey Stew

Moroccan Turkey Stew

Moroccan Turkey Stew

Ingredients

  1. 1 teaspoon ground allspice
  2. Kosher salt
  3. 4 skinless, bone-in turkey thighs (about 4 pounds)
  4. 1/2 medium butternut squash, cut into 2-inch chunks
  5. 2 15.5-ounce cans chickpeas, drained and rinsed
  6. 1 28-ounce can whole peeled tomatoes with juices, broken up
  7. 1 cup dried apricots
  8. 1/2 cup golden raisins
  9. 8 medium carrots, cut into 11/2-inch pieces
  10. 3 medium red onions, halved and cut into wedges
  11. 2 whole dried red chiles
  12. 1/2 lemon
  13. 2 cups fresh cilantro, including leaves and some stems
  14. 1 cup fresh parsley
  15. 1 clove garlic, smashed
  16. 1/2 teaspoon ground cumin
  17. 1/2 cup extra-virgin olive oil

Directions

  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.
  2. 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.
  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 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Serves 6 to 8.

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