Moroccan Turkey Stew Recipes

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SLOW-COOKER MOROCCAN TURKEY STEW



Slow-Cooker Moroccan Turkey Stew image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 (with leftovers for Moroccan Burritos)

Number Of Ingredients 17

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

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



Moroccan Stew image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish

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



Slow-Cooker Moroccan Turkey Meatballs image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h30m

Yield 32 meatballs

Number Of Ingredients 18

1 14-ounce can diced tomatoes
1/2 cup low-sodium chicken broth
1/2 cup chopped dried apricots
1 onion, grated
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon pomegranate molasses
1 tablespoon paprika
1 teaspoon pumpkin pie spice
Juice of 1/2 lemon
1 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 3/4 pounds lean ground turkey
1/2 cup breadcrumbs
2 tablespoons creme fraeche or heavy cream
1/4 cup chopped fresh parsley
1/4 teaspoon cayenne pepper
Pomegranate seeds and sliced scallions, for topping

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



Spicy Moroccan Turkey Stew Weight Watchers image

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

1 (15 1/2 ounce) can red kidney beans, rinsed & drained
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 1/2 ounce) can tomatoes with garlic, diced
1 (6 ounce) bag carrots, shredded
1 1/2 teaspoons curry powder
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
2 cups cooked turkey breast, chopped
1 (6 ounce) bag baby arugula
1 1/4 cups water
1 cup whole wheat couscous
1/4 teaspoon salt

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



Make-Ahead Vegetarian Moroccan Stew image

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

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

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



Moroccan Turkey Stew image

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

1 tablespoon olive oil
1 small onion, halved and sliced thinly
6 garlic cloves, minced
1 hungarian wax pepper, halved, seeded and diced
1 1/2 cups shredded carrots
1/2 medium zucchini, shredded
10 ounces cooked chopped turkey meat
1/2 tablespoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 (29 ounce) can diced tomatoes
1/2 cup turkey stock or 1/2 cup chicken stock
1 tablespoon honey
7 ounces chopped green beans

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

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