SLOW-COOKER MOROCCAN TURKEY STEW
Provided by Food Network Kitchen
Time 6h20m
Yield 4 (with leftovers for Moroccan Burritos)
Number Of Ingredients 17
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 MEATBALL STEW
This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010)
Provided by ellie_
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
- To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
- Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
- Stir in broth, tomatoes and raisins.
- Preheat oven to 350 degrees F.
- Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
- Bake for 35-40 minutes.
- Sprinkle with spinach and cover and bake another 5 minutes.
- Stir to mix and remove cinnamon sticks.
SPICY TURKEY SLOW COOKER SOUP (WW - ONLY 3 PTS/SERVING)
We enjoyed this simple soup which I adapted from weight watchers.com. It is a little soupy - so if you prefer a thicker soup, you may want to decrease the amount of broth or add some extra veggies. It also freezes great - and actually is better re-heated in the microwave.
Provided by ellie_
Categories Poultry
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine spices (allspice - garlic salt plus 1/4 teaspoon pepper). Add turkey and toss. Let sit for at least 15 minutes.
- Place turkey in crockpot (plus any spices left in the bowl) and next 7 ingredients (garlic - salt plus the remaining 1/4 tsp pepper). Stir to combine.
- Cover and cook on low for 7-8 hours.
- Stir in lime juice and cilantro and let sit another 5 minutes or so.
Nutrition Facts : Calories 194.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.9, Sodium 470.8, Carbohydrate 19.5, Fiber 6, Sugar 3.9, Protein 26
SPICY MOROCCAN STEW
Here is a skillet recipe from Good Housekeeping that looks so easy and tasty and so colorful. Not sure about the zucchini though, may omit that part. I can't wait to try it over couscous!
Provided by RandomChef
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
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.
SPICY MOROCCAN TURKEY STEW WEIGHT WATCHERS
This recipe I got out of the Weight Watchers cookbook Nov/Dec 2007. I have made it with or without the coucous and it's really good either way. It's a different tasting stew than i'm used to but it had a nice flavor. This stew is 4 points for 1 cup serving of stew & 1/2 cup couscous.
Provided by cherij22
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
- Cook, uncovered, until the carrots are tender, about 2 minutes. Stir in the turkey. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
- Stir in the arugula and cook until wilted, 1-2 minutes.
- Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous and salt. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with fork and serve with the stew.
Nutrition Facts : Calories 187.5, Fat 1.7, SaturatedFat 0.3, Sodium 222.2, Carbohydrate 32.6, Fiber 10.3, Sugar 3.4, Protein 13.2
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