0.0 – 0 reviews • Rice Recipes
| Level: |
Easy |
| Total: |
11 min |
| Prep: |
10 min |
| Cook: |
1 min |
| Yield: |
4 burritos |
| Level: |
Easy |
| Total: |
11 min |
| Prep: |
10 min |
| Cook: |
1 min |
| Yield: |
4 burritos |
Ingredients
- 1/2 cup fresh parsley
- 1/3 cup fresh lemon juice
- 1/4 cup tahini (sesame paste, available in the international foods aisle)
- 2 teaspoons honey
- 1 clove garlic, smashed
- Kosher salt and freshly ground pepper
- 4 10-inch flour tortillas
- 2 cups cooked rice or couscous, heated
- 1 1/3 cups shredded pepper or monterey jack cheese
- 3 cups leftover Moroccan Turkey Stew, heated
- 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
- Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
- Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
- Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
- 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.
