Slow Cooker Moroccan Vegetable Tagine Food

VEGETARIAN CROCKPOT MOROCCAN TAGINE

Steps:

• Heat the olive oil in a large frying pan over medium-high heat. Add the onion and saute, stirring occasionally, until it starts to brown, about 5 minutes. Add the carrots and cook, stirring once or twice, until it browns, about 5 minutes. Add the ras el hanout, tomato paste, and ¼ cup of water to the pot and let it cook for 2 minutes, or until the tomato paste starts to caramelize. Pour everything into your crock pot..
• Add the sweet potatoes, chickpeas (see notes), apricots, dates, ginger, garlic, cinnamon sticks, and 4 cups of water to your crock pot and stir well. Set your crock pot for 8 hours on low.
• Serve the Vegetarian Crock Pot Moroccan Tagine over some steamed couscous with some chopped almonds, cilantro, mint, olives, and a squeeze of lemon over top.

SLOW COOKER LAMB TAGINE

Steps:

• Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
• Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.

SLOW COOKER MOROCCAN VEGETABLE TAGINE

Steps:

• Place onions and garlic in slow cooker
• Top with vegetables and chickpeas
• Mix tomatoes dates, honey and harissa in bowl and pour over the rest of the ingredients
• Cook for 8 hours on low or 4 hours on high
• Stir through all ingredients 30 minutes to an hour before finish time.

CROCK-POT VEGETARIAN MOROCCAN TAGINE RECIPE

Steps:

• Heat a medium skillet over medium-high heat on the stove-top. Add the olive oil and saute the onion and garlic in the oil until the onion is translucent.
• Add the cooked onion, garlic and remaining ingredients to a 6 quart or larger slow cooker and stir to combine.
• Cover and cook on LOW for 6 to 8 hours or until the carrots and butternut squash are tender.
• Serve plain or over cooked couscous or rice if desired.
• Dig in and enjoy!

SLOW COOKER CHICKEN TAGINE

Steps:

• Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
• Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
• Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.