Text 6690, 66 rader
Skriven 2013-11-11 07:09:12 av Dave Drum (1:261/38)
Ärende: Chile 4559
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Moroccan Turkey Stew
 Categories: Poultry, Crockpot, Chilies, Fruit, Squash
      Yield: 4 servings

      1 ts Ground allspice
           Kosher salt
      4    Bone-in turkey thighs;
           - skinned
    1/2 md Butternut squash; in 2"
           - chunks
     31 oz (2 cans) chickpeas; drained
           - rinsed
     28 oz Can whole peeled tomatoes
           - w/juices; broken up
      1 c  Dried apricots
    1/2 c  Golden raisins
      8 md Carrots; in 1 1/2" pieces
      3 md Red onions; halved, in
           - wedges
      2    Whole dried red chilies
    1/2    Lemon
      2 c  Fresh cilantro; leaves &
           - some stems
      1 c  Fresh parsley
      1 cl Garlic; smashed
    1/2 ts Ground cumin
    1/2 c  Extra-virgin olive oil

  Recipe courtesy Food Network Magazine

  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 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 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.

  Left overs from this dish can be used to make Moroccan
  Burritos.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 19 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... Coffee is not my cup of tea. - Samuel Goldwyn

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