Ingredients for 4 servings:
1. 1 (3 lb) package stew beef chunks or 8 skinless chicken thighs, bone-in
2. 4 garlic cloves
3. 2 onions
4. 1 teaspoon ground cumin
5. 1 teaspoon paprika
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon cinnamon
8. 1/2 teaspoon allspice
9. 1/2 teaspoon salt
10. 1/2 teaspoon hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
11. 2 cups small chunks carrots
12. 3 cups large chunks of peeled squash or 3 cups potatoes
13. 1 (10 ounce) can condensed chicken broth or 1 cup chicken bouillon
14. 1/2 cup pitted green olives
15. 1 (19 ounce) can chickpeas, drained and rinsed

Directions:
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.