Tuesday, February 24, 2015

Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

Moroccan turkey stew
 {Moroccan turkey stew}

Moroccan turkey stew
 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew
adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped
1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon pepper
1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving
  1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
  2. Cook on high for 6-8 hours or until squash is done.
  3. Stir in lemon juice.
  4. Serve stew with either/both cilantro or parsley.  (I loved it with both)
How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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