SLOW-COOKER MAROCCAN TURKEY STEW RECIPE

INGREDIENTS

• 1 teaspoon ground allspice
• 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 chilies
• 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 

DIRECTION

• Mix the allspice and 3 teaspoons of salt in a small bowl.
• Flavor the turkey thighs with half the salt mixture in a 5-quart slow cooker.
• Flip the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chilies with the remaining spiced salt.
• Pour the vegetables over the turkey in the slow cooker (the cooker will be full; arrange the mixture so the lid fits).
• Cover the cooker and cook on high heat for about 6 hours or on low heat for about 7 to 8 hours.
• Serve the vegetables and broth into bowls.
• Remove and discard the turkey bones and place the meat on top of the vegetables.
• Add the lemon juice with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor and blend well.
• Add the oil to it and process until smooth.
• Serve the stew in bowls; sprinkle with the cilantro sauce.