In Morocco, tajines–or stews–are made in shallow earthenware cooking pots called tajines. In our version, we use a Crock-Pot to produce a mellow yet intensely flavoured meat-and-vegetable mélange with a tender texture and enticing aroma. So, let it simmer away while you’re at work or play.
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.