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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (748g) Recipe makes 4 servings |
||
| Calories 548 | ||
| Calories from Fat 173 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 6.8g | 33% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 221mg | 73% | |
| Sodium 1002mg | 41% | |
| Potassium 1611mg | 46% | |
| Total Carbohydrate 16.5g | 5% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 7.2g | ||
| Protein 74.4g | 148% | |
Ingredients
- 1 (3 lb) package frozen stewing lamb or lamb shoulder or stew beef chunks, bone-in or 8 skinless chicken thighs, bone-in
- 4 garlic cloves
- 2 onions
- 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 hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
- 2 cups small chunks carrots
- 3 cups large chunks of peeled squash or potatoes
- 1 (10 ounce) can condensed chicken broth or 1 cup chicken bouillon
- 1/2 cup pitted green olive (optional)
- 1 (19 ounce) can chickpeas, drained and rinsed (optional)
Directions
1
Thaw lamb.2
Trim excess fat from lamb or beef, then cut into large bite-size pieces.3
If using chicken thighs, leave whole.4
Mince garlic and thinly slice onions.5
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.6
Add meat.7
Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.8
Stir in chickpeas, if using, during last 15 minutes of cooking.9
Serve over couscous or with crusty bread.10
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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Featured Reviews for This Recipe
From: Chef Tweaker
On Oct 10, 2008
I liked this a lot. Hubby hated it but he hates anything with cumin in it so I didn't let that affect the rating. I made it with 8 chicken thighs and portioned it into 4 huge servings. It was only 300 very filling calories. I followed the rest of the ingredients exact including using pumpkin for the squash. I got started too late so I cooked it on the stovetop. I removed the lid in the last 30 min of cooking because it was still too soupy for my liking. I used the pepper flakes and the spice was almost too much for us. Maybe I will use 1/4 tsp in the future.
From: Um Safia
On Feb 8, 2008
I cooked this for dinner today as part of the GREAT TAGINE TREASURE HUNT & am very happy I did! It is delicious. I followed the recipe but added a bit of chopped fresh coriander / cilantro at the end. I don't have a crock pot so I cooked it in my LE Creuset dutch oven/ casserole for just short of 3 hours & it was perfect. We ate it with steamed raisin cous cous. Thanks B.T for the great recipe!
From: kimmouse
On Apr 19, 2006
I can't say how much I love this dish! I have made it many times, in fact it is bubbling away right now! I followed another reviewers advice to add tomato soup. It does make the sauce thicker. Beautiful dish and the smells throughout the house is heavenly!
From: JLEAH
On Oct 25, 2004
Very nice. I used the cayenne instead of the flakes, rubbed the meat with the spice/garlic mixture, and piled everything else on top before pouring in the broth. I also added 1 can of condensed tomato soup at the end with the chickpeas to meld the flavors and thicken the sauce.
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