Best Slow Cooker Moroccan Turkey Stew Recipes

Moroccan Turkey Stew image

Provided by ReadySetEat

Time 55m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 large sweet potato, peeled, cut into pieces (1 large = 3/4 lb)
1 cup chopped onion
1 cup sliced carrots
1 medium clove garlic, minced
2 teaspoons ground cumin
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1-3/4 cups water
1/2 cup raisins
2 cups dry plain couscous, uncooked
2 cups chopped cooked turkey
1/4 cup shelled pistachios, chopped

Steps:

Heat oil in large saucepan over medium heat. Add sweet potato, onion, carrots and garlic; stir. Cook 6 minutes or until onion is tender, stirring frequently. Stir in cumin, ginger, cinnamon and salt; cook 1 minute more or until fragrant.
Add undrained tomatoes, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes or until vegetables are tender.
Meanwhile, prepare couscous according to package directions; keep warm. Add turkey to vegetable mixture; cook 5 minutes or until hot, stirring occasionally. Serve stew spooned over couscous; sprinkle with pistachios.

Nutrition Facts : @id https, Calories 468 calories

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.