Spicy Moroccan Turkey Stew Weight Watchers Recipes

MOROCCAN TURKEY STEW

Steps:

• Heat oil in large saucepan over medium heat. Add sweet potato, onion, carrots and garlic; stir. Cook 6 minutes or until onion is tender, stirring frequently. Stir in cumin, ginger, cinnamon and salt; cook 1 minute more or until fragrant.
• Add undrained tomatoes, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes or until vegetables are tender.
• Meanwhile, prepare couscous according to package directions; keep warm. Add turkey to vegetable mixture; cook 5 minutes or until hot, stirring occasionally. Serve stew spooned over couscous; sprinkle with pistachios.

SLOW-COOKER MOROCCAN TURKEY STEW

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.

JERK TURKEY SLOW COOKER SOUP FROM WEIGHT WATCHERS

Steps:

• Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.
• Add turkey and toss to coat; set aside for 15 minutes.
• Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.
• Cover and cook on LOW setting for 6 to 7 hours.
• Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
• Yields about 1 1/2 cups per serving.

SPICY MOROCCAN STEW

Steps:

• In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside.
• Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated.
• In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl.
• Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer.
• To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.
• Meanwhile, prepare couscous as label directs.
• To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

MOROCCAN TURKEY STEW

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.