1 Stew Beef Chunks
4 Skinless Chicken Thighs
2 Garlic Cloves
1 Onions
1 Ground Cumin
1/2 Paprika
1/2 Ground Ginger
1/2 Cinnamon
1/2 Allspice
1/2 Salt
2 Cayenne Pepper
3 Carrots
1 Squash
1/2 Potatoes
1 Condensed Chicken Broth
Chicken Bouillon
Green Olives


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.