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Moroccan Crock Pot Tajine

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“In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.”
5hrs 25mins

Ingredients Nutrition


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

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