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Warming Moraccan Turkey Stew

Includes Gluten-Free and Dairy-Free Options
Serves 6


  • 1 tsp cumin 

  • 1 tsp coriander

  • 1 tsp. cardamom

  • 1/2 tsp ground cinnamon

  • 1/2 tsp paprika

  • 1 lb boneless turkey breast, skin on or off

  • 1/4 tsp Himalayan salt

  • 1/4 tsp black pepper

  • 2 Tbsp extra-virgin olive oil

  • 4 medium carrots, scraped and cut into 1/4 inch coins

  • 1 medium sweet onion, peeled and diced

  • 3 garlic cloves, smashed and minced

  • 2 tsp peeled and grated gingerroot

  • 2 cups low-sodium chicken or turkey broth, gluten and dairy free if desired

  • 2 Tbsp low-sodium tomato paste

  • 1 lemon, thinly sliced

  • 1/2 cup pitted green olives

  • 1/4 cup seedless golden raisins

  • 2 Tbsp slivered dried apricots

  • 19 ox can chickpeas, rinsed and drained

  • 1/2 cup chopped fresh cilantro

  • Sliced almonds, toasted, for garnish (optional)



  1. Season turkey breast with spices, making sure breast is well coated under skin (if still intact) and all around.

  2. In large Dutch oven, heat oil over medium heat until hot but not smoking. Add turkey breast, skin side down, and sear until browed. Turn over and brown the other side. Remove to a dish. 

  3. Add carrots, onion, garlic, and ginger to oven and sauté until onion is soft. Add a splash more oil, if needed. Add broth and tomato paste and bring to a boil. Return turkey breast to to oven and nestle into stock along with lemon slices, olives, raisins, and apricots. Reduce heat to medium-low. Cover and cook for 30 minutes.

  4. Remove turkey breast to cutting board and over loosely. Let rest. Add chickpeas to oven. 

Excellent served with flatbread or ladled over couscous!

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