Slow-Cooker Moroccan Turkey Stew

Name: Slow-Cooker Moroccan Turkey Stew
Prep time: 20 min
Cook time: 6 min
Total time: 6 min
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

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Prep Time: 20 minutes

Cook Time: 6 hours

Total: 6 hours, 20 minutes

Servings: 4

Author : Food Network Kitchen

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Instructions

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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.

Step 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.

Step 3

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Step 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.

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