Spicy Moroccan Turkey Stew Weight Watchers Recipes

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MOROCCAN SLOW COOKER STEW



Moroccan Slow Cooker Stew image

Though delicious on its own, our cumin-scented stew can please heartier appetites when served over whole wheat couscous and sprinkled with minced cilantro.

Time 6h20m

Yield 6 servings

Number Of Ingredients 12

1 spray(s) Cooking spray (5 one-second sprays per serving)
1 small Uncooked onion(s) chopped
1 clove(s), medium Garlic clove(s) minced
3 pound(s) Uncooked butternut squash peeled, seeded, cut into 1/2-inch cubes
1 cup(s) Uncooked carrot(s) baby
1 cup(s) Canned crushed tomatoes
0.5 cup(s) Vegetable broth
0.25 tsp Ground cinnamon
0.5 tsp(s) Cumin seeds
0.5 tsp(s) Red pepper flakes
15 oz Canned undrained chickpeas drained and rinsed
0.5 tsp Table salt

Steps:

  • Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
  • Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
  • Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.

Nutrition Facts : Calories 38 kcal

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.

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