Moroccan Turkey Stew in the Slow Cooker

Votes: 1

How to Make Moroccan Turkey Stew in a Slow Cooker

Time: 6 hours 20 minutes
Complexity: easily
Servings: 4

Meat stewed with dried fruit is very popular in Moroccan cuisine. Its sweet flavor is typically tempered with a multitude of savory and aromatic spices and herbs. Simmer turkey with raisins and dried apricots in a slow cooker, adding sweet butternut squash, carrots, and chickpeas, topping it all with tomatoes pureed in their own juices for a touch of tartness. For the spices, add allspice, hot chili, and a piquant cilantro-parsley sauce at the very end. This dish, full of interesting flavors and aromas, is perfect for a weekday dinner or as a treat for guests.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon ground allspice
4 bone-in turkey thighs, skinless (about 2 kg)
Half a medium butternut squash, cut into 5cm pieces.
2 cans of 450g canned chickpeas, drained and rinsed
1 can (800g) of canned peeled tomatoes in their own juice, pureed
1 cup dried apricots
0.5 cups light raisins
8 medium carrots, cut into 4cm slices.
3 medium red onions, cut into half rings lengthwise
2 whole dried chili peppers
Half a lemon
2 cups fresh cilantro, leaves and a few stems
1 cup fresh parsley
1 clove garlic, crushed
0.5 tsp ground cumin
0.5 cups olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: allspice, turkey, butternut squash, chickpeas, tomatoes, dried apricots, raisin, carrot, red onion, chili pepper, lemon, cilantro, parsley, garlic, cumin

Cooking the dish according to the recipe:

In a small bowl, combine the allspice and 3 teaspoons of salt. Rub half of the mixture into the turkey thighs and place them in a 5-quart slow cooker.
Combine the pumpkin, chickpeas, tomatoes, dried apricots, raisins, carrots, onions, and chili peppers with the remaining seasoning salt. Arrange the vegetables on top of the turkey (the pot will be full, so stir everything around while keeping the lid tightly closed). Cover and cook on high for 6 hours or on low for 7-8 hours.

Divide the cooked vegetables and broth among the bowls. Remove the turkey bones and place the meat on top of the vegetables.
Squeeze the lemon juice; combine in a food processor with the cilantro, parsley, garlic, cumin, and 1 teaspoon salt. Add the olive oil and process until smooth. Serve the stew in bowls, drizzled with the cilantro sauce.

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