Ingredients
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1 (3 lb) package stew beef chunks or 8 skinless chicken thighs, bone-in
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4 garlic cloves
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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 small chunks carrots
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3 cups large chunks of peeled squash or 3 cups potatoes
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1/2 cup pitted green olives
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1 (19 ounce) can chickpeas, drained and rinsed
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2 onions
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1/2 teaspoon hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
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1 (10 ounce) can condensed chicken broth or 1 cup chicken bouillon
Instructions
- 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.