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Slow Cooker Moroccan Turkey Stew

Rhonda from Dining Alone has a “Best Thing I Ever Made” feature where she highlights a favorite recipe each week from her archives. In October, she shared this stew as the best soup she’s ever made. All I had to do was take one look at her totally delicious picture (please, go look, and grab a napkin to catch the drool) to know I had to make it.

My sister’s best friend, Margo, married a Moroccan man (that’s them up there with the Twinkies during a Toot and Twinkies game night…but that’s another story for a different day) and she introduced me to their cuisine after she learned to cook it from her sister-in-law. Her Moroccan Chicken Couscous is so so delicious, and this stew has very similar ingredients so I was fairly certain I would love it.

Love it? No, I’m obsessed with it. If this soup were a person, it would have filed a restraining order on me because I stalked it for three nights in a row, made inappropriate noises while eating it, and almost cried when it was gone. I might have separation anxiety. Moroccan Turkey Stew, please don’t leave me! Come back!

So anyway, you should try this stew.  And please invite me over for dinner when you do.  I promise I’ll keep the inappropriate noises to a minimum.

Slow Cooker Moroccan Turkey Stew

Printable recipe
Printable recipe with picture

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

*You can also use bone-in chicken thighs, which is what I opted to use since I couldn’t find turkey legs.

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.  And don’t be like me and think you can fit extra veg in because you can’t–trust me.). 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.

*Veronica’s note: your cilantro sauce will probably not be as green as mine (compare it with Rhonda’s picture) because I didn’t measure it and probably used twice as much as I was supposed to.  I didn’t care, it was still phenomenal.

Recipe source: Food Network, as seen on Dining Alone

***

Disclaimer: I know I said I wasn’t going to apologize for my bad photos, but I do want to explain that I took these with zero natural light–all I had was the light from the light bulb overhead in the bedroom because for some reason, that is the brightest room in our house.  So I think they’re pretty good, considering.  Except for the swampy green blobs.  That’s not cool, but hey, this is real life up in my kitchen and swampy green blobs happen.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

25 responses »

  1. HAHA love your description of “stalking it.” Must be good, Veronica!

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  2. That sounds soooo good! haha I thought the green blobs were broccoli at first!

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  3. this looks amazing! even if it’s non-natural light. such is winter.

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  4. I am not sure I’ve ever had anything moroccan before?! Looks delicious! Don’t even get me started on my flourescent lighting at home – so gross! Happy Monday V!

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  5. This sounds ridiculously good – GAAAH vegetarianism :P

    Cheers
    Choc Chip Uru

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  6. As I was reading this I actually thought your pictures looked great, especially that last one! I even thought the lighting was good. I need your password now, because I’m going to remove that disclaimer! Lol! ;) The stew really looks and sounds great!

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  7. I’m SUCH a fan of all things Moroccan flavored! I need to find a way to veg-ify this!

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  8. LOL at your stalking the stew! I seriously want to make this but alas I can’t drive right now and don’t have turkey thighs on hand to make it. I do think chicken thighs would also be good so I might be able to pull this together in a few days when I can be on my feet more. Love all those delicious flavors!

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  9. Love that this incorporates dark meat…ftw! Lovely blend of spices and fruit, too. I wish I could be invited to an event involving twinkies =)

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  10. The stew looks warming and comforting!

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  11. I am so glad you loved it, I think about this soup all the time :) I just might need to make it again next week. Thanks for the shout out :)

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  12. What an amazing combination of ingredients! I bet eating it is like a party in your mouth!!!! YUM!

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  13. Pingback: Thankful Thursdays #95: Toot & Twinkies Game Night « Veronica's Cornucopia

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