Spicy Moroccan Turkey Stew Weight Watchers Food

MOROCCAN SLOW COOKER STEW

Steps:

• Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
• Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
• Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.

SLOW-COOKER MOROCCAN TURKEY STEW

Steps:

• 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 chiles 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.

SPICY MOROCCAN TURKEY STEW WEIGHT WATCHERS

Steps:

• Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
• Cook, uncovered, until the carrots are tender, about 2 minutes. Stir in the turkey. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
• Stir in the arugula and cook until wilted, 1-2 minutes.
• Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous and salt. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with fork and serve with the stew.

MOROCCAN SPICED STEWED PORK BELLY IN A SLOW COOKER

Steps:

• Heat oil in a deep cast iron skillet (or a cast iron dutch oven) over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl.
• Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt). Add ginger and garlic and stir up and fry for one more minute.
• Add wine and stock and deglaze pan (scrape up the browned bits into the liquid). Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling). Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step).
• Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal.
• Serve ladled over couscous and garnish with chopped fresh cilantro.

MOROCCAN TURKEY STEW

Steps:

• Heat oil in a deep pot over medium heat.
• Add onion and cook until golden, about 8-10 minutes.
• Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
• Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
• Add beans, re-cover and cook 5 minutes.
• Serve immediately or cool and freeze up to 2 months.