Moroccan Turkey Stew

The mild turkey in this chili takes a supporting role for the exotic spices, and the almond butter not only thickens it, but also gives it a rich, nutty flavor that you can’t quite put your finger on. It’s excellent over Cauliflower Rice (shown here and here) or simply eaten alone.

Prep time 25 minutes
Serves 8 to 10

2 tablespoons (28 g) avocado or coconut oil
11/2 pounds (680 g) ground turkey or chicken
11/2 teaspoon ground cumin
11/2 teaspoon curry powder
11/2 teaspoon ground coriander
11/2 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1 medium onion, diced
1 cup (100 g) chopped celery
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons (12 g or 16 g) fresh minced or grated ginger
1 15-ounce (425 g) can diced tomatoes
3 cups (710 ml) Simple Chicken Stock
Juice from 1 lemon (about 1/4 cup, or 60 ml)
1 large sweet potato, peeled and diced
1 cup (145 g) unsweetened golden raisins
3 tablespoons (48 g) unsweetened almond butter
1/4 cup fresh chopped cilantro
Cauliflower Rice (shown here and here) or Squash Noodles, for serving

1 Heat the oil in a large skillet over medium-high heat. Add the turkey and cook, breaking up the meat into small chunks, for 6 to 8 minutes or until it is cooked through. Add the seasonings (cumin through cinnamon) and onion. Cook, stirring frequently, for another 3 to 5 minutes, until the onion begins to soften and the mixture is fragrant. Transfer the meat to a 6-quart (5.7 liter) slow cooker.
2 Add the celery, bell pepper, garlic, ginger, tomatoes, stock, lemon juice, and sweet potato to the cooker. Give it a good stir, then cover it and cook on low for 5 to 6 hours.
3 Stir in the raisins and almond butter, and cook for another 30 minutes, covered.
4 Stir in the cilantro and serve with Cauliflower Rice or Squash Noodles.