Moroccan crock-pot tajine



25 min


4 to 6 servings

* PLUS Cooking time: 300 minutes


  • 1.5-kg pkg frozen lamb stewing pieces , lamb shoulder or beef stewing chunks, or 8 skinless, bone-in chicken thighs
  • 4 garlic cloves
  • 2 onions
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 tsp hot red-chili flakes , or 1/4 tsp cayenne pepper
  • 2 cups diced carrots
  • 3 cups peeled and chopped squash , or potatoes
  • 284-mL can condensed chicken broth , or 1 cup chicken bouillon
  • 1/2 cup pitted green olives , optional
  • 540-mL can chickpeas , drained and rinsed (optional)


  • 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 bags.

Nutrition (per serving)

  • Calories
  • 388,
  • Protein
  • 49.9 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 12.9 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 684 mg.

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.

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.