Moroccan Turkey Stew

Name: Moroccan Turkey Stew
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

16 ingredients

6 steps

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

Directions

1

Heat oil in a deep pot over medium heat.
2

Add onion and cook until golden, about 8-10 minutes.
3

Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
4

Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
5

Add beans, re-cover and cook 5 minutes.
6

Serve immediately or cool and freeze up to 2 months.