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Ingredients

• 1 teaspoon ground allspice
• Kosher salt
• 4 skinless, bone-in turkey thighs (about 4 pounds)
• 1/2 medium butternut squash, cut into 2-inch chunks
• 2 15.5-ounce cans chickpeas, drained and rinsed
• 1 28-ounce can whole peeled tomatoes with juices, broken up
• 1 cup dried apricots
• 1/2 cup golden raisins
• 8 medium carrots, cut into 11/2-inch pieces
• 3 medium red onions, halved and cut into wedges
• 2 whole dried red chiles
• 1/2 lemon
• 2 cups fresh cilantro, including leaves and some stems
• 1 cup fresh parsley
• 1 clove garlic, smashed
• 1/2 teaspoon ground cumin
• 1/2 cup extra-virgin olive oil

Description

Food Network Invites You To Try This Slow-Cooker Moroccan Turkey Stew Recipe From Food Network Magazine.

Food Network