uart (5-6 litre) crock pot.
Combine the wine or
eat oil in a large pot over medium heat. Add onion
live oil in a large pot or tagine. Layer onion rings, carrot
il the bottom of your tagine and brown the chicken on
Make tagine:
Cut out and reserve
n a medium or large tagine. Stir to mix all the
eserve the marinade. In a tagine over medium-high heat, warm
Finely dice the onions and saute in a large pot with the spice mix, using the olive oil.
When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.
edium-low heat in a tagine. Brown the beef & onion for
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
he lemon juice & spices.
Tagine:
Cut the fish into
he oil in a large tagine over medium-low heat. Add
edium-low heat in a tagine. Saute the onion until golden
he beans in the crock pot with the water, the bay
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Wrap
precooked ham in foil.
Place in crock-pot.
Cover and cook on low for 6 to 12 hours.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
ess time than most crock pot recipes, you can fully cook this
Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.
HOT POT.
Heat half the butter