This is a recipe for a slow cooker, one of my favorite things in my kitchen. This is a full serving recipe, not cut down for one. You will definitely want leftovers of this, trust me.
Lets gather some ingredients and start prepping!
Allspice.
Mix the allspice with some kosher salt, this will be the main seasoning for the stew.
You need some squash. If someone has a trick to peeling one of these things, I would be in debt to you forever if you could email me diningaloneblog at gmail dot com. I labored through it, and if someone gives me a great peeling tip I will make something else with it and share it with you all.
You want to scoop out all the seeds and discard them.
Then chop it up.
You need some carrots also, those are very easy to peel.
Some red onion is needed also, the colors of this stew are so pretty once you put everything together.
Look at all those gorgeous veggies! You just need a rough chop on them so you have bite sized pieces.
You also need some garbanzo beans (aka chick peas), dried apricots, raisins, diced tomatoes and cumin. Now that we have everything prepped lets get it all in the crock pot.
Put your poultry in the bottom of the crock pot and season with half the salt and allspice mix.
Put the veggies in a bowl with the apricots, raisins, canned tomatoes, the garbanzo beans, and the remainder of the salt mix. You can also throw in some dried chiles if you want.
Stir it all up, your hands work great for this step.
Pour it over the chicken or turkey.
Pop on the lid and forget about it for about 7 hours. Go read a book, go to the park, go do some holiday shopping, OR go to work...but only if you HAVE to!
When you are just about to eat you can make a little sauce to drizzle over the stew. It is so simple.
Olive oil, lemon juice, cumin, parsley, cilantro, garlic and some salt.
Zap it together in your food processor and you are ready to serve!
When you pull that lid off you are going to want to dive right into the crock pot. I just filled my bowl with the veggies and broth then went straight after the meat. It literally just falls off the bones, so incredible.
I think I have said this about 10 times since I started this blog, but this is one of the best things I have ever had, I can't believe I made it myself and it was SO easy.
Aren't slow cookers the best. I love ours too and it's amazing how after all those hours of cooking the vegetables don't turn to mush.
ReplyDeleteI love Moroccan recipes. I'll have to dig mine out and send it to you.
Denise
yum! that looks great! thanks for sharing.
ReplyDeletehugs,
puglette
:o)
this recipe sounds great, but I haven't got a slow cooker. Any ideas?
ReplyDeleteI assume this blog is still alive, the last post I'm seeing was in 2009 from gabi. And to gabi, just go buy a slow cooker if you haven't by now ! Wouldn't be without one and they are so inexpensive to purchase these days.I recently bought a new 6 qt. oval shaped Crock Pot off Amazon, I think it was around $20 with removable crock.
ReplyDeleteToday my wife and I are going to try this recipe. Have to nix the carrots as she dislikes them that much. We may use parsnips in place of the carrots.
As to the peeling of the squash, don't. Just buy the already chunked squash, at least we have them in our local store down the street.
This dish sounds scrumptious !
David
It's nearly Summer but I must make this soup -- it looks fantastic!
ReplyDeleteYum! This soup is definitely a must try! Squash is a pain to peel, and I know of no easy way, but I like what was said above, buy the chunks!
ReplyDeleteYou're killing me. I'm so glad you shared this on the best things you've ever made post, as Thanksgiving is coming up and I'm soooo gonna get me some turkey for this. Heck to the yes!
ReplyDeleteWell it should have been a failure b/c I took many wrong turns, but it still turned out really good! I totally will be making again, and this time without upping the veg. Learned my lesson!
ReplyDelete