Moroccan Turkey Stew

Name: Moroccan Turkey Stew
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 , 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, halved and sliced thinly; 6 garlic cloves, minced; 1 hungarian wax pepper, halved, seeded and diced; 1 1/2 cups shredded carrots; 1/2 medium zucchini, shredded; 10 ounces cooked chopped turkey meat; 1/2 tablespoon ground cinnamon; 1/4 teaspoon ground allspice; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 (29 ounce) can diced tomatoes; 1/2 cup turkey stock or 1/2 cup chicken stock; 1 tablespoon honey; 7 ounces chopped green beans

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Recipe by YummySmellsca

You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.

READY IN: 1hr 20mins

SERVES: 6

YIELD: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

small onion, halved and sliced thinly
6

garlic cloves, minced
1

hungarian wax pepper, halved, seeded and diced
1 ¹⁄₂

cups shredded carrots
¹⁄₂

medium zucchini, shredded
10

ounces cooked chopped turkey meat
¹⁄₂

tablespoon ground cinnamon
¹⁄₄

teaspoon ground allspice
1

teaspoon ground cumin
1

teaspoon paprika
1

teaspoon dried thyme
1

(29 ounce) can diced tomatoes
¹⁄₂

cup turkey stock or 1/2 cup chicken stock
1

tablespoon honey
7

ounces chopped green beans

DIRECTIONS

Heat oil in a deep pot over medium heat.
Add onion and cook until golden, about 8-10 minutes.
Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
Add beans, re-cover and cook 5 minutes.
Serve immediately or cool and freeze up to 2 months.

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