Moroccan burrito with tahini and herb sauce

Ingredients:

Moroccan Turkey Stew in the Slow Cooker

• 4 bone-in, skinless turkey thighs (about 2 kg)
• 1 teaspoon ground allspice
• Half a medium butternut squash, cut into 2-inch pieces.
• 2 x 425g cans of chickpeas, rinsed
• 1 can (800 g) of canned peeled tomatoes in their own juice, mashed by hand
• 1 cup dried apricots
• 0.5 cup golden raisins
• 8 medium carrots, cut into 4cm pieces.
• 3 medium red onions, halved and sliced
• 2 whole dried chili peppers
• Half a lemon
• 2 cups fresh cilantro (leaves and a few stems)
• 1 cup fresh parsley
• 1 clove garlic, crushed
• 0.5 tsp ground cumin
• 0.5 cups extra-virgin olive oil

Tahini and fresh herb sauce

• 0.5 cup fresh parsley
• 1/3 cup freshly squeezed lemon juice
• 1/4 tbsp. tahini (sesame paste)
• 2 teaspoons of honey
• 1 clove garlic, crushed

Burrito

• 4 wheat tortillas, 25 cm in diameter.
• 2 cups cooked rice or couscous, warmed
• 1 and 1/3 cups grated pepper jack or Monterey Jack cheese
• 3 cups Moroccan turkey stew, warmed

Preparation:

1. Prepare the herb sauce:
   
   In a blender, combine parsley, lemon juice, tahini, honey, and garlic with 1 teaspoon salt, 0.5 teaspoon black pepper, and 1/4 cup water. Blend until smooth.
2. Wrap the tortillas in a damp kitchen towel and microwave until soft, about 1 minute. Alternatively, heat the tortillas individually in a large, dry skillet.
3. Place 1/2 cup of rice in the center of each tortilla and sprinkle about 1 cup of cheese on top. Spoon a quarter of the ragù on top of the cheese. Fold the two sides of each tortilla inward and roll the burrito into a tight roll. Serve with the herb sauce.

4. Moroccan Turkey Stew

   
   Combine the allspice and 3 teaspoons of salt in a small bowl. Rub half of the mixture into the turkey thighs and place them in a 5-quart slow cooker. Combine the squash, chickpeas, tomatoes, dried apricots, raisins, carrots, onions, and chili peppers with the remaining seasoning salt. Arrange the vegetables on top of the turkey (the slow cooker will be full; arrange the vegetables so the lid fits tightly). Cover and cook on high for 6 hours or on low for 7-8 hours.
5. Squeeze the lemon juice; combine with the cilantro, parsley, garlic, cumin, and 1 teaspoon salt in a food processor. Add the olive oil and process until smooth. Ladle the broth and vegetables into bowls. Remove and discard the turkey bones and place the turkey on top of the vegetables. Serve the turkey stew drizzled with cilantro sauce.