Moroccan Turkey Stew
This stew is hearty, warming, packed full of nutrients, and brimming with flavors that will transport you directly to Morocco.
Tip: take the spices (including the ginger) aside and saute them in a near dry skillet on a low heat for a few minutes. This helps release their rich flavors. Then add your onions, celery, etc and saute them all together. This dish can also be left to cook in a slow cooker rather than simmering on the stove.
INGREDIENTS (Serves 4)
- 2 Tbsp. olive oil
- 16-20 oz turkey breast
- 1 1/2 C. onions, diced
- 1 1/2 C. celery, diced
- 1 1/2 C. carrots, diced
- 1 1/2 C. yams, diced
- 1 1/2 C. zucchini, diced
- 1/2 Tbsp. cilantro, minced
- 1/2 Tbsp. fresh parsley, chopped
- 1 Tbs. fresh ginger, peeled (about 1″ piece)
- 1 tsp. turmeric
- 1/2 tsp. sea salt
- 1 tsp. garlic powder
- 2 cloves fresh garlic
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. currants – washed
- 5 C. veggie or chicken stock
PREPARATION
- Preheat oven to 375.
- Rub your turkey breast in olive oil and bake until cooked through (internal temp of 165 F). Meanwhile,
- Sauté onions, celery, carrot, yams, ginger, until softened.
- Add stock, turmeric, and salt.
- Simmer until tender.
- Add parsley, cilantro, zucchini, currants and lemon juice.
- Enjoy!
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