SLOW-COOKER MOROCCAN TURKEY STEW
Provided by Food Network Kitchen
Time 6h20m
Yield 4 (with leftovers for Moroccan Burritos)
Number Of Ingredients 17
Steps:
- 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.
MOROCCAN STEW
Steps:
- Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
- Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
- Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
SLOW-COOKER MOROCCAN TURKEY MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 32 meatballs
Number Of Ingredients 18
Steps:
- Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
- Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
- Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
SPICY MOROCCAN TURKEY STEW WEIGHT WATCHERS
This recipe I got out of the Weight Watchers cookbook Nov/Dec 2007. I have made it with or without the coucous and it's really good either way. It's a different tasting stew than i'm used to but it had a nice flavor. This stew is 4 points for 1 cup serving of stew & 1/2 cup couscous.
Provided by cherij22
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
- Cook, uncovered, until the carrots are tender, about 2 minutes. Stir in the turkey. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
- Stir in the arugula and cook until wilted, 1-2 minutes.
- Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous and salt. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with fork and serve with the stew.
Nutrition Facts : Calories 187.5, Fat 1.7, SaturatedFat 0.3, Sodium 222.2, Carbohydrate 32.6, Fiber 10.3, Sugar 3.4, Protein 13.2
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
MOROCCAN TURKEY STEW
You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.
Provided by YummySmellsca
Categories Stew
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a deep pot over medium heat.
- Add onion and cook until golden, about 8-10 minutes.
- Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
- Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
- Add beans, re-cover and cook 5 minutes.
- Serve immediately or cool and freeze up to 2 months.
Nutrition Facts : Calories 152.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 30.9, Sodium 67.8, Carbohydrate 17.4, Fiber 4.5, Sugar 10.1, Protein 13.2
More about "moroccan turkey stew recipes"
SLOW COOKER MOROCCAN CHICKPEA AND TURKEY STEW
From skinnytaste.com
5/5 (32)Total Time 6 hrs 15 minsCategory DinnerCalories 342 per serving
- Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes.
- To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.
FRAGRANT MOROCCAN TURKEY STEW {GLUTEN-FREE, MEAL …
From recipesfromapantry.com
MOROCCAN TURKEY TAGINE STEW | READY SET EAT
From readyseteat.com
MOROCCAN TURKEY STEW | BUTTERBALL
From butterball.com
MOROCCAN TURKEY STEW - JAMIE GELLER
From jamiegeller.com
BEST SLOW COOKER MOROCCAN TURKEY STEW RECIPES
From foodnetwork.ca
2.7/5 (325)Total Time 6 hrs 20 minsServings 4
WARMING MOROCCAN TURKEY STEW - ALIVE MAGAZINE
From alive.com
MOROCCAN BEEF STEW RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
BEST TURKEY SOUP AND STEW RECIPES TO USE UP ALL YOUR LEFTOVERS …
From foodnetwork.ca
SLOW-COOKER MOROCCAN TURKEY STEW RECIPE | FOOD NETWORK …
From foodnetwork.cel30.sni.foodnetwork.com
MOROCCAN TURKEY STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SLOW COOKER MOROCCAN TURKEY STEW
From bigoven.com
MOROCCAN TURKEY &QUOT;STEWP&QUOT; RECIPE - FOOD.COM
From food.com
MOROCCAN TAGINE TURKEY STEW | READY SET EAT
From readyseteat.ca
MOROCCAN TURKEY STEW RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
RECIPES - EASY MOROCCAN TURKEY AND LENTIL STEW - LILYDALE®
From lilydale.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love