A Spice Lover’s Paradise
Try this delicious recipe!
Moroccan Turkey Stew
Ingredients:
1 tbsp. canola oil
1 yellow onion, chopped
5 cloves garlic, minced
2 carrots, peeled and sliced
2 cups leftover roasted sweet potatoes, yams or butternut squash (or fresh)
1 15 oz. can garbanzo beans
1 28 oz can fire roasted tomatoes
1/2 cup golden raisins, apricots or dried cranberries
1 tsp. salt
1 tsp. cinnamon
1 tsp. curry powder
1 tsp. turmeric
1/2 tsp. coriander
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp. freshly grated nutmeg
2 tbsp. brown sugar
3 cups chicken broth
1/3 cup red wine (optional)
2 cup leftover turkey, cut into bite-sized pieces
1/2 cup slivered almonds
1/4 cup chopped mint and parsley
1 cup plain yogurt
Preparation:
Heat oil in large soup pot. Add onion, garlic and carrots. Cook 5 minutes, until soft. Add sweet potatoes, beans, tomatoes, raisins, spices, sugar and broth. Cover and simmer 20 minutes. Stir in turkey and cook 10 minutes longer. Adjust liquid and seasonings to taste. Serve warm over couscous, topped with almonds, mint/parsley mixture and a dollop of yogurt.
Serves 6
