Moroccan Crock Pot Tajine Recipe #72218
In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.
5½ hours | 25 min prep
SERVES 4 -6
- 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)
- Thaw lamb.
- 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 bag.
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