Moroccan turkey stew in slow cooker

Braised meat with dried fruits is very popular in Moroccan cuisine. Usually its sweet taste is diluted with many pungent and aromatic spices and herbs. Stew in a slow-cooker turkey with raisins and dried apricots, adding the same sweet nutmeg pumpkin, carrots and chickpeas, and bay everything with grated tomatoes in their own juice, which will give necessary sourness. And from spices, add allspice, spicy chili and piquant cilantro and parsley sauce at the very end. Such a dish full of interesting tastes and aromas can cook for dinner on a weekday and as a treat for гостей. Time: 6hour. 20 minutes. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 tsp ground allspice
• 4 turkey thighs on bone, skinless (approximately 2 kg.)
• Half a medium nutmeg pumpkin, cut into pieces of 5 cm.
• 2 cans of 450 gr. canned chickpeas, drain the liquid, chickpeas rinse
• 1 can 800 gr. canned peeled tomatoes in own juice, grind
• 1 tbsp. dried apricots
• 0.5 tbsp. light raisins
• 8 medium carrots, sliced into 4 cm slices.
• 3 medium red onions, sliced longitudinal half rings
• 2 whole dried chili peppers
• Half a lemon
• 2 tbsp. fresh cilantro, leaves and some stems
• 1 tbsp. fresh parsley
• 1 clove garlic, crushed
• 0.5 tsp ground zira
• 0.5 tbsp. olive oil

Recipes with similar ingredients: allspice, turkey, pumpkin nutmeg, chickpeas, tomatoes, dried apricots, raisins, carrots, red onions, peppers chili, lemon, cilantro, parsley, garlic, cumin

Recipe preparation:

1. In a small bowl, mix allspice and 3 tsp. salt. Rub the hips of the turkey with half this mixture and put them in 5 liter slow cooker
2. Mix pumpkin, chickpeas, tomatoes, dried apricots, raisins, carrots, onions and chili peppers with remaining spicy salt. Put the vegetables on the turkey (the pan will be full, knead everything so that the lid is tight closed). Cover and cook with high heat in within 6 hours or with weak heating for 7-8 hours.
3. Arrange the prepared vegetables and broth in bowls. Remove the bones with turkey and put the meat on top of vegetables.
4. Squeeze lemon juice; mix in a food processor with cilantro, parsley, garlic, zira and 1 tsp. salt. Add olive oil and grind until smooth. Serve the stew in bowls watering with cilantro sauce.