The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
So easy and tasty. Throw the turkey chili all together the night before, turn it on in the morning and come home to a wonderful aroma. Serve with toast and a crisp green salad.
