Moroccan Turkey Stew in the Slow Cooker

Ingredients:

• 1 teaspoon ground allspice
• 4 bone-in turkey thighs, skinless (about 2 kg)
• Half a medium butternut squash, cut into 5cm pieces.
• 2 cans of 450g canned chickpeas, drained and rinsed
• 1 can (800g) of canned peeled tomatoes in their own juice, pureed
• 1 cup dried apricots
• 0.5 cups light raisins
• 8 medium carrots, cut into 4cm slices.
• 3 medium red onions, cut into half rings lengthwise
• 2 whole dried chili peppers
• Half a lemon
• 2 cups fresh cilantro, leaves and a few stems
• 1 cup fresh parsley
• 1 clove garlic, crushed
• 0.5 tsp ground cumin
• 0.5 cups olive oil

Preparation:

1. In a small bowl, combine the allspice and 3 teaspoons of salt. Rub half of the mixture into the turkey thighs and place them in a 5-quart slow cooker.
2. Combine the pumpkin, chickpeas, tomatoes, dried apricots, raisins, carrots, onions, and chili peppers with the remaining seasoning salt. Arrange the vegetables on top of the turkey (the pot will be full, so stir everything around while keeping the lid tightly closed). Cover and cook on high for 6 hours or on low for 7-8 hours.
3. Divide the cooked vegetables and broth among the bowls. Remove the turkey bones and place the meat on top of the vegetables.
4. Squeeze the lemon juice; combine in a food processor with the cilantro, parsley, garlic, cumin, and 1 teaspoon salt. Add the olive oil and process until smooth. Serve the stew in bowls, drizzled with the cilantro sauce.