Moroccan Tajine - For The Crock Pot!

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 lbs frozen stewing lamb or 3 lbs lamb shoulder or 3 lbs stew beef chunks or 8 skinless bone-in chicken thighs
• 4 garlic cloves, minced
• 2 onions, thinly sliced
• 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 red chili pepper flakes or 1/4 teaspoon cayenne pepper
• 2 cups carrots, cut into small chunks
• 3 cups squash or 3 cups potatoes, peeled cut into large chunks
• 1 cup chicken broth
• 1/2 cup green olives, pitted (optional)
• 19 ounces chickpeas, drained and rinsed (optional)

Recipe

• 1 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.
• 2 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.
• 3 ~ lively additions ~.
• 4 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.