Warming Moroccan Turkey Stew - alive magazine

Name: Warming Moroccan Turkey Stew - alive magazine
Ingredients: 4 tsp (20 mL) ras el hanout; 1/2 tsp (2 mL) ground cinnamon; 1/2 tsp (2 mL) sweet paprika; 1 lb (450 g) boneless turkey breast, skin on or off; 1/4 tsp (1 mL) kosher salt; 1/4 tsp (1 mL) black pepper; 2 Tbsp (30 mL) extra-virgin olive oil; 4 medium carrots, scraped and cut into 1/4 in (0.6 cm) coins; 1 medium sweet onion, peeled and diced; 3 garlic cloves, smashed and minced; 2 tsp (10 mL) peeled and grated gingerroot; 2 cups (500 mL) low-sodium chicken or turkey broth; 2 Tbsp (30 mL) low-sodium tomato paste; 1 lemon, thinly sliced; 1/2 cup (125 mL) pitted green olives; 1/4 cup (60 mL) seedless golden raisins; 2 Tbsp (30 mL) slivered dried apricots; 19 oz (540 mL) can chickpeas, rinsed and drained; 1/2 cup (125 mL) chopped fresh cilantro; Sliced almonds, toasted for garnish (optional)

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It’s a given that a delicious bowl of stew hits the mark on a cold November night. This warming stew has a fiery kick with the hidden cayenne in the spice mix.

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