Moroccan Crock Pot Tajine

READY IN: 5hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw lamb.
  • 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 bag.
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