Moroccan stews are traditionally cooked in earthenware pots and simmered for long periods of time with bold spices like cumin, cinnamon, turmeric, and ginger. What I love about the recipe below is that it takes those same earthenware-developed flavors and makes it easy to prepare by utilizing the slow cooker.
This dish is deeply comforting and filled with nutrient-dense ingredients. Served over couscous or rice, this has become a wintertime staple in my household. Sometimes I serve it with a side of yogurt sauce to mellow out some of the deeply spiced flavors.
Slow Cooker Moroccan Turkey Breast
6
15 minutes
4 hours
4 hours 15 minutes
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 tablespoon grated ginger
1 garlic clove, grated
1/4 tsp paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 bone-in turkey breast, about 4 lbs
1 16-ounce can garbanzo beans, drained and rinsed
1 14.5-ounce can diced tomatoes
1 small yellow onion, thinly sliced
3 medium carrots, peeled and sliced
1/2 cup raisins
1 bunch cilantro, chopped for garnish
In a small bowl, combine the cumin, cinnamon, turmeric, ginger, garlic, paprika, black pepper, and salt.
Rub the turkey breast with the spice mixture.
In a 6-quart slow cooker, combine the garbanzo beans, tomatoes, onion, carrots, and raisins.
Place the turkey on top of the vegetables and cook on high, covered, for 4 hours, until the turkey reaches an internal temperature of 165 degrees F.
Remove the skin from the turkey and discard. Slice the turkey and serve it topped with the vegetables and sauce.
Garnish each bowl with the chopped cilantro.