Moroccan Turkey Breast

Name: Moroccan Turkey Breast
Ingredients: 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground cinnamon; 1 pinch cayenne pepper; 1 Shady Brook Farms(R) Fresh Bone-In Turkey Breast about 4 pounds; 16 ounces garbanzo beans drained and rinsed; 14 1/2 ounces diced tomatoes; 1 white onion sliced; 3 carrots medium, peeled and sliced; 1 tablespoon ginger minced or grated; chopped cilantro

12 ingredients

6 steps

Ingredients

1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 pinch cayenne pepper
1 Shady Brook Farms(R) Fresh Bone-In Turkey Breast about 4 pounds
16 ounces garbanzo beans drained and rinsed
14 1/2 ounces diced tomatoes
1 white onion sliced
3 carrots medium, peeled and sliced
1 tablespoon ginger minced or grated
chopped cilantro

Directions

1

In small bowl, combine cumin, salt, black pepper, cinnamon and cayenne pepper; rub turkey with spice mixture inside and out.
2

In a large-size slow cooker, combine garbanzos, tomatoes, onion, carrots and ginger; place turkey on top.
3

Cook on HIGH 3 to 4 hours or until a thermometer inserted into the thickest part of the breast registers 170°F.
4

Remove skin and slice turkey.
5

Arrange turkey on a serving platter; spoon vegetables and sauce on top.
6

Sprinkle with cilantro.