Moroccan Tajine - For The Crock Pot! Recipe

Name: Moroccan Tajine - For The Crock Pot!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 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)

Servings: persons

3 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)

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.

820

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 3 lbs stew beef chunks or 8 skinless bone-in chicken thighs, 4 garlic cloves, minced, 2 onions, thinly sliced, 1 teaspoon ground cumin, and more.

Yes, Moroccan Tajine - For The Crock Pot! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Tajine - For The Crock Pot!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions