Moroccan Tajine - for the Crock Pot!
In Morocco, tajines, or stews, are made in shallow earthenware cooking pots called tajines. In this version, you use a Crock-Pot to produce a mellow yet intensely flavoured meat-and-vegetable mixture with a tender texture and enticing aroma. So, let it simmer away while you’re at work or play. See below for fun additions. From Chatelaine Magazine. Enjoy!
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INGREDIENTS
Nutrition- 3
- 4
- 2
- 1teaspoon ground cumin
- 1teaspoon paprika
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon allspice
- 1⁄2teaspoon salt
- 1⁄2teaspoon red chili pepper flakes or 1/4 teaspoon cayenne pepper
- 2
- 1cup chicken broth
- 1⁄2
- 19
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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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