Slow Cooker Moroccan Turkey Stew Recipes

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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.

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

MOROCCAN CHICKEN STEW, CROCK POT



Moroccan Chicken Stew, Crock Pot image

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

Provided by Annacia

Categories     Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 lbs skinless chicken pieces
1/2 cup raisins
1/2 cup dried apricot, coarsely chopped
1 (14 ounce) can chicken broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
ground black pepper
hot cooked couscous (whole wheat preferred)
pine nuts, toasted
fresh cilantro (optional)

Steps:

  • In a 5- to 6-quart slow cooker place carrots and onions.
  • Sprinkle chicken with 1/2 teaspoon salt.
  • Add to cooker; top chicken with raisins and apricots.
  • In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
  • Add to cooker.
  • Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
  • Serve in bowls with couscous.
  • Sprinkle with nuts.
  • Garnish with cilantro. Serves 4.

Nutrition Facts : Calories 313.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 69, Sodium 516.6, Carbohydrate 44.5, Fiber 5.8, Sugar 27, Protein 26.8

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