Moroccan Tajine - For The Crock Pot! - cooking recipe

Ingredients

3 3 lbs stew beef chunks or 8 skinless bone-in chicken thighs
4 garlic cloves, minced
2 onions, thinly sliced
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 red chili pepper flakes or 1/4 teaspoon cayenne pepper
2 cups carrots, cut into small chunks
3 cups squash or 3 cups potatoes, peeled cut into large chunks
1 cup chicken broth
1/2 cup green olives, pitted (optional)
19 ounces chickpeas, drained and rinsed (optional)

Preparation

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.