MOROCCAN SLOW COOKER STEW
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
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
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.
SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
SLOW COOKER MOROCCAN LAMB STEW
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
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
SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW
A flavorful crock pot recipe made with chicken drumsticks and Simply Potatoes® slowly cooked in a spicy combination of Moroccan seasonings. If you like a lot of heat in your stew opt for the higher range of ground red pepper and crushed red pepper.
Provided by Simply Potatoes
Categories Chicken
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
- In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
- Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.
WW MOROCCAN SLOW COOKER STEW
Make and share this Ww Moroccan Slow Cooker Stew recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Stew
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes.
- Place squash in a 3 quart or larger slow cooker. Add sauteed onion, 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 an additional 5 minutes.
- Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel.
Nutrition Facts : Calories 203.8, Fat 1.3, SaturatedFat 0.2, Sodium 546.4, Carbohydrate 45.8, Fiber 8.5, Sugar 7.3, Protein 6.4
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Cuisine MoroccanCategory DinnerServings 6Total Time 6 hrs 20 mins
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