Ingredients for Moroccan Tajine For The Crock Pot
- Stewing Lamb
- Garlic Cloves
- 1 large onion, thinly sliced
- Ground Cumin
- 1 tsp paprika
- Ground Ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- Red Chili Pepper Flakes
- 2 large carrots, chopped
- 1 medium butternut squash, peeled, seeded, and cubed
- Chicken Broth
- Green Olives
- 1 (15-ounce) can chickpeas, drained and rinsed (optional)
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How to Make Moroccan Tajine For The Crock Pot
- Thaw lamb (if using). Trim excess fat from 1.5 lbs lamb or beef, cut into 1-inch cubes.
- If using chicken thighs, use 1.5 lbs and leave them whole.
- Mince 4 cloves garlic and thinly slice 1 large onion.
- In a crock-pot or slow cooker, combine the garlic, onion, 2 tsp cumin, 1 tsp paprika, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 tsp salt, 1/2 tsp chili flakes (or to taste), 2 large carrots (chopped), 1 medium butternut squash (peeled, seeded, and cubed), 1.5 cups broth, and 1/2 cup pitted green olives (optional).
- Add the meat to the crock-pot.
- Cover and cook on high for 5 hours or on low for 9-10 hours.
- During the last 15 minutes of cooking, stir in 1 (15-ounce) can chickpeas (drained and rinsed, optional).
- Stir in 1 cup frozen peas (optional) during the last 15 minutes of cooking.
- Stir in 2 thinly sliced green onions, 1/4 cup chopped cilantro, and 1 tbsp lemon juice (optional).
- For a richer flavor, pour 1/4 cup heated dry sherry over 1/2 cup golden raisins (optional). Let stand for 15 minutes or overnight.
- Serve over couscous or with crusty bread.
- Refrigerate leftovers in an airtight container for up to 2 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
30g
Fat
33g
Carbs
5g
