| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 (with leftovers for Moroccan Burritos) |
| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 (with leftovers for Moroccan Burritos) |
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
Instructions
- 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.
Reviews
This is a very good recipe. I read some comments and the only thing I changed is that I used boneless skinless chicken thighs instead of the turkey thighs. My grocery store didn’t really have much for turkey thighs. Other than that I stuck to the recipe as-is and it was great. The spices were still great. A bit of heat and still a little after kick. I would only add more spice if you typically love spicy food as your tolerance would be a little higher!
My favorite stew recipe!
Simply outstanding!!!
The flavors blended very nicely. It’s healthy and very filling. I served it with noodles as an alternative to rice. As other reviewers indicated, I couldn’t find turkey thighs so I substituted organic boneless and skinless chicken thighs, and I used crushed red pepper instead of the dried peppers. I also added cinnamon, paprika, and cumin to the allspice and salt mixture to ensure that the dish wasn’t bland. It was a big success, and I will definitely make it again.
Proof that slow cooker meals can be served, not just at family mealtime, but to guests! This was absolutely delicious.
It was easy to make and came out delicious, but, like other people, I read the reviews first and decided to make several adjustments. I thought using only salt and allspice would be too bland so I made a Moroccan spice mix from Simple Suppers, a Moosewood cookbook. It includes cumin, cinnamon, paprika, turmeric, cayenne pepper and salt so I didn’t include the whole chiles. I used organic, bone-in chicken thighs but I removed the skin, which was not difficult, but time consuming. I used 2 cans of diced tomatoes (14.5 ounces) but was concerned about the lack of liquid so I added 1 cup of chicken broth (2/3 cup probably would have been enough). I purchased pre-cut squash and I chopped some of the larger pieces in half, which I didn’t need to do because they came out too soft. I cooked it for 6 hours on high but I think it would have been done in 5 hours. I will definitely make this tasty dish again.
Thanks for the reviews. We halved the raisins and apricots and the dish turned out exceptional.
This was so easy to make and so amazingly delicious. I’m not sure why it doesn’t get higher reviews. I wasn’t sure I would like it, but was pleasantly surprised. There were a ton of leftovers for just the two of us, but we really enjoyed using them for the moroccan burritos.
I really liked this recipe. Since our family isn’t crazy about squash, I substituted potato. I reviewed previous comments and added dried chilli pepper flakes and cinnamon. I couldn’t find the turkey thighs and used 3 large turkey drumsticks (tons of meat) and cooked it with tin foil over the crock pot/slow cooker. The only other thing I did a bit differently was to add about 1/4 cup cranberry juice to start. We had plenty of liquid and everything was perfectly cooked with amazing flavour.
I had high hopes for this recipe but they are gone.This is my first bad review, this was awful.I cook Middle Eastern food all the time, it is my background, the flavors in this recipe are absolutely strange.I thought if I added more spices it would be better but that didn’t work (really strange how there is basically one spice for this entire recipe, aside from the 1/2 tsp of cumin in the sauce)Bland and overly sweet, awkward flavors, too many carrots and onions.I have a lot of ideas on how I could improve this recipe, but its too late.What a waste of all that turkey.I’ve thrown out half of what I made and about to throw the rest,I can’t force myself to eat or nor will I force my family.Even in the burrito it is barely tolerable. Ugh,I will not rely on Food Network for eastern recipes again, its best I rely on my own experience.Please,I advise you don’t try this recipe and if you do, do not follow it exactly,cut all the ingredients in half just to experiment it was really too much food