• James Novotny

Recipe: Moroccan Turkey Stew

In celebration of black history month I wanted to provide my readers with two recipe ideas both of African origin. This dish in particular comes from Morocco. This simple dish is great for early spring and fall and can be served over rice it preferred!

Recipe Serves 4


Prep 20m

Cooking 6hr

Serving N/A


1 teaspoon ground allspice

Kosher salt

4 skinless, bone-in turkey thighs

1/2 medium butternut squash, cut into 2-inch chunks

2 15 .5-ounce cans chickpeas, drained and rinsed

1 28 -ounce can whole peeled tomatoes with juices, broken up

1 cup dried apricots

1/2 cup golden raisins

8 medium carrots, cut into 11/2-inch pieces

3 medium red onions, halved and cut into wedges

2 whole dried red chiles

1/2 lemon

2 cups fresh cilantro, including leaves and some stems

1 cup fresh parsley

1 clove garlic, smashed

1/2 teaspoon ground cumin

1/2 cup extra-virgin olive oil


Combine Spices: Bring together the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Disperse Salt: Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey. Cover and cook on high for 6 hours or on a lower temp for 7 to 8 hours.

Discard Bones: Spoon the vegetables and broth into bowls for serving. Remove and discard the turkey bones and place the meat on top of the vegetables. (This is where the dish can be placed over rice if that is your thing)

Finishing Touch: Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

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