Moroccan Burritos with Tahini Herb Sauce

Ingredients

• 0.5 medium butternut squash cut into 2-inch chunks
• 30 ounce chickpeas drained and rinsed canned
• 28 ounce canned tomatoes whole with juices, broken up peeled canned
• 8 medium carrots cut into 11/2-inch pieces
• 2 cups couscous cooked
• 1 cup apricots dried
• 4 10-inch flour tortillas 
• 2 cups cilantro leaves fresh
• 0.5 cup parsley fresh
• 1 cup parsley fresh
• 1 clove garlic smashed
• 0.5 cup golden raisins 
• 1 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 2 teaspoons honey 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 0.5  optional: lemon 
• 0.3 cup juice of lemon fresh
• 1.3 cups monterrey jack cheese shredded
• 0.5 cup olive oil extra-virgin
• 2  chiles dried whole red
• 3 medium onions red halved cut into wedges
• 0.3 cup tahini sesame paste, available in the international foods aisle
• 3 cups moroccan turkey stew leftover
• 4 pounds turkey thighs bone-in skinless

Equipment

• food processor
• bowl
• frying pan
• blender
• microwave
• kitchen towels
• slow cooker

Directions

1. Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
2. Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
3. Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito.
4. Serve with the herb sauce.
5. Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
6. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt.
7. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
8. Spoon the vegetables and broth into bowls.
9. Remove and discard the turkey bones and place the meat on top of the vegetables.
10. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor.
11. Add the oil and process until smooth.
12. Serve the stew in bowls; drizzle with the cilantro sauce.
13. Photograph by Antonis Achiellos