Moroccan Crock Pot Tajine

In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.

• Ready In: 5 hrs 25 mins
• Serves: 4-6

Ingredients

• 1 (3 lb) package  frozen stewing lamb or 1 (3 lb) package lamb shoulder or 1 (3 lb) package stew beef chunks or 8  skinless chicken thighs, bone-in
• 4  garlic cloves
• 2  onions
• 1  teaspoon ground cumin
• 1  teaspoon paprika
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  hot red chili pepper flakes or 1⁄4 teaspoon cayenne pepper
• 2  cups  small chunks carrots
• 3  cups  large chunks of peeled squash or 3  cups potatoes
• 1 (10 ounce) can condensed chicken broth or 1  cup chicken bouillon
• 1⁄2 cup  pitted green olives (optional)
• 1 (19 ounce) can chickpeas, drained and rinsed (optional)

Directions

1. Thaw lamb.
2. Trim excess fat from lamb or beef, then cut into large bite-size pieces.
3. If using chicken thighs, leave whole.
4. Mince garlic and thinly slice onions.
5. 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.
6. Add meat.
7. Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
8. Stir in chickpeas, if using, during last 15 minutes of cooking.
9. Serve over couscous or with crusty bread.
10. Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.