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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 881.5
  • Total Fat: 32.9 g
  • Cholesterol: 95.0 mg
  • Sodium: 636.3 mg
  • Total Carbs: 122.6 g
  • Dietary Fiber: 20.3 g
  • Protein: 36.5 g

View full nutritional breakdown of Slow-Cooker Moroccan Turkey Stew calories by ingredient
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Slow-Cooker Moroccan Turkey Stew

Submitted by: INDEJAM09

Introduction

I GOT THIS OFF FOOD NETWORK. IT CALLED FOR BONE IN TURKEY THIGHS BUT I COULDN'T FIND SKINLESS WITH THE BONE. THIS NUTRITION INFORMATION IS FROM CALORIE COUNT. I GOT THIS OFF FOOD NETWORK. IT CALLED FOR BONE IN TURKEY THIGHS BUT I COULDN'T FIND SKINLESS WITH THE BONE. THIS NUTRITION INFORMATION IS FROM CALORIE COUNT.
Number of Servings: 4

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

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.

USE THE LEFTOVERS FOR MOROCCAN BURITOS.


Number of Servings: 4

Recipe submitted by SparkPeople user INDEJAM09.






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