Slow Cooker Moroccan Turkey Stew

Ingredients

• 1 teaspoon allspice
• salt to taste
• 4 skinless, bone in turkey thighs
• 1/2 medium butternut squash into 2 inch chunks
• 2 (15.5 ounce) cans chickpeas, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes broken up
• 1 cup dried apricots
• 1/2 cup golden raisins
• 8 medium carrots into 1 1/2 inch pieces
• 3 medium onions halved and cut into wedges
• 2 whole dried red chilies
• 1/2 lemon
• 2 cups fresh cilantro
• 1 cup fresh parsley
• 1 clove garlic smashed
• 1/2 teaspoon ground cumin
• 1/2 cup olive oil

Instructions

1. 1. Combine the allspice and 3 tbsp salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5 quart slow cooker.
2. 2. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chilies 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 7-8 hours.
3. 3. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
4. 4. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 tsp salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.