Crockpot Moroccan Turkey Stew

This one is originally from the foodnetwork. It is a great fall stew with a cilantro-parsley sauce to include. I made the sauce, but I think it is optional. It is really delicious with or without it.

Ingredients:

• 1 teaspoon ground allspice
• salt
• 4 skinless bone-in turkey thighs (about 4 pounds)
• 1/2 medium butternut squash, peeled and cut into 2 inch chunks
• Two 15 ounce cans of chickpeas, drained and rinsed
• 28 ounce can whole peeled tomatoes with juices
• 1 cup dried apricots
• 1/2 cup golden raisins
• 8 medium carrots, cut into 1.5 inch pieces
• 3 medium red onions, halved and cut into wedges
• 2 whole dried red chiles
• 1/2 lemon
• 2 cups cilantro
• 1 cup fresh parsley
• 1 close garlic, smashed
• 1/2 tsp ground cumin
• 1/2 cup olive oil

Directions:

1. Combine the allspice and 3 tsp salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
2. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions, and chiles with the remaining spiced salt.
3. Pour the vegetables over the turkey. Cover and cook on high for 6 hours or low for 7-8 hours.
4. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place meat on top of the vegetables.
5. Juice the lemon and pulse with the cilantro, parsley, garlic, cumin and 1 tsp salt in a food processor.
6. Add the oil and process until smooth. Serve the stew in bowls and drizzle with the cilantro-parsley sauce.