Moroccan Crock Pot Tajine

Directions

1. 1
   Thaw lamb.
2. 2
   Trim excess fat from lamb or beef, then cut into large bite-size pieces.
3. 3
   If using chicken thighs, leave whole.
4. 4
   Mince garlic and thinly slice onions.
5. 5
   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.
6. 6
   Add meat.
7. 7
   Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
8. 8
   Stir in chickpeas, if using, during last 15 minutes of cooking.
9. 9
   Serve over couscous or with crusty bread.
10. 10
    Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.