Slow Cooker Tagine Chicken

2-1/2 to 3 lbs boneless, skinless, chicken thighs
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp sea salt
Freshly ground black pepper to taste
1 lemon, thinly sliced
1/3 c white wine
1 c chicken broth
1/2 cup pitted, dried prunes, coarsely chopped
1/2 c pitted, green olives, coarsely chopped
2 TBSP capers

Serves 4

1. Place the chicken thighs in a slow cooker.
2. Sprinkle the garlic, thyme, oregano, sea salt and pepper over the chicken.
3. Place the lemon slices on and around the chicken.
4. Add the white wine, chicken broth, prunes, olives and capers.
5. Cover and cook the chicken on low for 5-6 hours or on high for 3-4 hours.
6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives and capers.

SourceL Make Ahead Paleo Cookbook

Tajine Chicken with Carrots

4 chicken breasts ( or legs and thighs, or a whole chicken cut up)
2 onions, chopped
1 teaspoon ground ginger
1 pinch saffron threads
1 cinnamon sticks
1 garlic cloves, chopped
black pepper
1 teaspoon salt
3 tablespoons olive oil
2 lbs carrots, peeled & thickly sliced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon honey
squeeze lemon juice

Cut the chicken breasts in half.
Place half the onions, chicken, garlic, ginger, pepper,salt, saffron and olive oil in the bottom of the tagine and mix thoroughly. Add 1/2 a cup of water and set onlow heat on the stove or 250 F in the oven.
Bring to a boil and slow simmer for 30 minutes.
Nicely arrange the remaining onion, carrots, 3tbsp each of the parsley and cilantro, and then the honey.
Stir and continue simmering uncovered for 60 minutes more until the liquid is reduced to a thick sauce.

Spiced Beef Tajine with Pumpkins and Green Peppers

1 lb stewing beef, cubed
2 tablespoons oil
2 onions, sliced
4 garlic cloves, chopped
1 inch piece fresh gingerroot, grated
2 teaspoons turmeric powder
1/2 teaspoon chili powder
1 cup beef stock, made from a cube
salt
8 ounces pumpkin, peeled and cubed
1 pimiento, green chopped

Heat the oil in a pot ( if you have tajine use it) fry the meat, onions, garlic and ginger, cook till onions are golden.
Add the turmeric, chili powder, stir and add the stock. cover with a lid.
Simmer till meat is tender. Add the pumpkin and pimento, cook for 10 minutes adjust seasoning to taste.
Serve with couscous