Moroccan Turkey Stewp Recipes

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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

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 LENTIL STEW



Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

  • Stir hot water and tomato bouillon together in a bowl until dissolved.
  • Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
  • Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
  • Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

MOROCCAN TURKEY TAGINE



Moroccan Turkey Tagine image

Make and share this Moroccan Turkey Tagine recipe from Food.com.

Provided by Broke Guy

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

generous pinch saffron thread
1/4 teaspoon ground turmeric
1 cinnamon stick (3 inch long)
1 fresh hot red chili pepper, cored seeded quartered
3 cups turkey stock
1 medium red onion, cut into wedges about 3/4 inch thick
2 medium carrots, peeled cut into sticks
2 medium parsnips, peeled cut into sticks
1 cup butternut squash, peeled diced (1 ­inch dice)
2 medium zucchini, cut into sticks
2 large tomatoes, peeled seeded diced
1 (15 ounce) can chickpeas, rinsed drained
kosher salt, to taste
1 1/2 cups cooked turkey, diced
1/4 cup golden seedless raisins
1/2 cup lightly packed fresh cilantro leaves
2 tablespoons unsalted butter
1 1/4 cups couscous
sambal oelek (optional) or Tabasco sauce (optional)

Steps:

  • Keep the vegetables chunky and about the same size so they'll be done at the same time.
  • In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
  • Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
  • Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
  • When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
  • In a medium saucepan over high heat, bring 1 ­3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
  • Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
  • Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
  • To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.

MOROCCAN TURKEY STEW



Moroccan Turkey Stew image

A rich and flavorful turkey and vegetable stew served over warm couscous. This Moroccan stew combines sweet potatoes, carrots, onion, raisins and turkey in a tomato sauces with traditional spices over couscous with a sprinkling of pistachios. Serve with warmed pita breads and hummus spread, if desired.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 large sweet potato, peeled, cut into chunks (about 2 cups)
1 large onion, chopped
2 large carrots, sliced
1 clove garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes in Juice, undrained
1 ¾ cups water
½ cup raisins
2 cups couscous, uncooked
2 cups chopped leftover cooked Butterball® Turkey
¼ cup shelled pistachio nuts, chopped

Steps:

  • Heat oil in large saucepan over medium heat. Add sweet potatoes, onions, carrots and garlic; stir. Cook 6 minutes, or until onions are tender, stirring frequently. Stir in cumin, ginger, cinnamon and salt; cook 1 minute.
  • Add tomatoes with their liquid, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes, or until vegetables are tender.
  • Cook couscous according to package directions while simmering tomatoes; cover to keep warm. Add turkey to vegetable mixture; cook 5 minutes, or until heated through, stirring occasionally. Serve stew spooned over the couscous; sprinkle with pistachios.

Nutrition Facts : Calories 526 calories, Carbohydrate 80.7 g, Cholesterol 38.3 mg, Fat 12.1 g, Fiber 8.2 g, Protein 24.4 g, SaturatedFat 2.4 g, Sodium 530.9 mg, Sugar 16.2 g

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