Moroccan Turkey Stew
From Food Network Magazine
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
Directions
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 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.
Serves 6 to 8.
--
Hank & Gail Johnson
something for everyone.
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enjoy!
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