Moroccan Tajine - for the Crock Pot!
photo by sheepdoc
- Ready In:
- 5hrs 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1360.77 1360.77 g stew beef chunks or 8 skinless bone-in chicken thighs
- 4 garlic cloves, minced
- 2 onions, thinly sliced
- 4.92 ml ground cumin
- 4.92 ml paprika
- 2.46 ml ground ginger
- 2.46 ml cinnamon
- 2.46 ml allspice
- 2.46 ml salt
- 2.46 ml red chili pepper flakes or 1.23 ml cayenne pepper
- 473.18 ml carrots, cut into small chunks
- 709.77 ml squash or 709.77 ml potatoes, peeled cut into large chunks
- 236.59 ml chicken broth
- 118.29 ml green olives, pitted (optional)
- 538.64 g chickpeas, drained and rinsed (optional)
directions
- Thaw lamb if using.Trim excess fat from lamb or beef, then cut into large bite-size pieces. If using chicken thighs, leave whole. Mince garlic and thinly slice onions. In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using. Add meat.
- Cover and cook on high heat for 5 hours or on low for 9 to 10 hours. Stir in chickpeas, if using, during last 15 minutes of cooking. Serve over couscous or with crusty bread. Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bags.
- ~ Lively additions ~.
- Stir in 1 cup (250 mL) frozen peas during last 15 minutes of cooking. Stir in sliced green onions, chopped coriander, parsley, basil or chives. Add a little freshly squeezed lime or lemon juice for zip. For a snazzy touch, pour 1/4 cup (50 mL) heated dry sherry over 1/2 cup (125 mL) golden raisins. Let stand for at least 15 minutes or overnight. Stir into finished tajine.
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Reviews
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!