Ingredients
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3 lbs stew beef chunks or 8 skinless bone-in chicken thighs
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4 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground ginger
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1/2 teaspoon cinnamon
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1/2 teaspoon allspice
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1/2 teaspoon salt
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2 cups carrots, cut into small chunks
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3 cups squash or 3 cups potatoes, peeled cut into large chunks
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1 cup chicken broth
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1/2 cup green olives, pitted
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19 ounces chickpeas, drained and rinsed
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2 onions, thinly sliced
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1/2 teaspoon red chili pepper flakes or 1/4 teaspoon cayenne pepper
Instructions
- 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.
- 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.
- ~ Lively additions ~.
- 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.