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.

No additional tips available.

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

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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.

Moroccan Tajine - For The Crock Pot!

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