Moroccan turkey stew
Inspiration
Shokran, to the friends who share recipes! Two best friends, also Market regulars, visited Morocco years back. They learned that Shokran means thank you in Moroccan and slow-cooked stew is a household staple. One found this recipe and shared it with the other. Who makes it best doesn’t matter. While they said the dish is simply an opportunity to travel back in time, we also hear its flavors encompassing. Plus, you absolutely must use the leftovers to make Moroccan burritos — hadshi bneen!
Ingredients
1 tsp allspice
Kosher salt
4lbs, 4-skinless, bone-in turkey (or chicken) thighs
1/2 medium butternut squash, cut 2-inch chunks
2-1.15 ounce cans of chickpeas, drained & rinsed
4 diced tomatoes, juice included
8 medium carrots, cut into 1 1/2-inch pieces
3 medium red onions, halved and cut into wedges
1/2 lemon
2 cups fresh cilantro, include leaves and stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 tsp ground cumin
1/2 cup olive oil
Method
Combine the all spice and salt in a small bowl. Season the turkey thighs in half of the salt mixture in a 5 quart slow cooker.
Toss the squash, chickpeas, tomatoes, carrots, and onions in the remaining spiced salt. Pour the veggies over the turkey.
Cook on high for 6 hours or low for 6 - 7 hours.
Soon the veggies and broth into bowls while removing and discarding turkey bones. Place meat on top of veggies.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin, and 1 tsp of salt in a food processor. Add oil and process until smooth. Serve in bowls with the cilantro sauce drizzled. If you do not have a food processor, simply mix as best you can.
You absolutely must use the leftovers to make Moroccan burritos — hadshi bneen!
