Moroccan Turkey Stew
Cooking Time
45 minutes
Yields
4-6 servings
Ingredients
2 tbs olive oil
1 clove garlic
1 cup onion, chopped
4 carrots, sliced
1 cup cubed Kuri or butternut squash, or sweet potato (see other suggestions above)
1 green pepper, diced (optional)
1 small eggplant, diced (optional)
2 tsp ground cumin
2 tbsp fresh minced ginger (or 2 tsp powdered)
2 tsp ground cinnamon1/2 tsp salt
1 can (14.5 oz.) diced tomatoes with juices
4 figs, chopped into 1/4 inch cubes (or 1/2 cup raisins)
2 cups bone broth or water
2 cups (about 1 lb.) leftover turkey meat, chopped
1 cup frozen collards or kale, chopped (or 2 cups fresh)
Directions
- Heat oil in tagine or Dutch oven over a medium heat. If you are using precooked meat, skip to the next step. If you are using fresh meat, add it to your hot oil and brown. Remove to a separate plate and keep warm. Add more oil if necessary.
- Add your onion and garlic to oil and cook until onion is translucent (about 5 minutes.) Add in squash, carrots, and optional green pepper and eggplant. Continue to cook until beginning to soften (about 7-10 minutes.)
- Stir in spices and cook one minute more until fragrant.
- Add tomatoes, broth, and figs. Bring to a simmer.
- Add turkey/chicken and continue to simmer on low heat for about 25 minutes or until vegetables are tender.
- Mix in greens and cover for 1-2 minutes more, until wilted.
Notes
If you are making zucchini or butternut squash noodles, heat a sauté pan with oil or butter. When hot, add your noodles and sauté until just tender but still slightly crunchy. Remove from heat.Serve stew over noodles and enjoy!
