Vegetarian Crockpot Moroccan 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 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.

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!

MOROCCAN CHICKEN: MADE ON STOVE TOP, CROCK-POT OR TAGINE

Steps:

• Super Easy:.
• Olive Oil in pan on high heat.
• Add chopped onions and sautee a little.
• Add chicken.
• Mix a bit.
• Reduce heat and add all the spices and mix a little.
• Count to 60 so let the spices warm up a little.
• After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
• Cover and simmer for about 15 minutes.
• Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
• If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
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• If using a crockpot (slowcooker).
• Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
• Side Dish ideas:.
• Polenta.
• Enjoy!

MOROCCAN VEGAN TAGINE

Steps:

• Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
• Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

MOROCCAN CHICKEN TAGINE (CROCK POT)

Steps:

• Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
• Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
• Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

MOROCCAN CROCK POT TAJINE

Steps:

• 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 bag.

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.