DIY Moroccan Lamb Tagine with Chickpeas, Figs and Apricots over Cous Cous

We received a Christmas present of 'ras al hanout' (top of shelf, or best) Middle Eastern spices and a recipe for lamb tagine using it. Since lamb is one of our favorite meats and we're really into exotic meals, we decided to make it using our slow cooker since we don't have a tagine (North African clay pot).

We're still enjoying figs but now we're eating them dried instead of raw. They're just as good and we can easily buy them locally or from Amazon. So we added some to the recipe along with some carrots that we had. We like to marinate whatever meat we're cooking overnight to add an extra layer of flavor. We also wanted to use our slow cooker again. We created this recipe to meet all the above requirements. So here it is! Hope you like all the delicious flavors!

SERVES: 6
PREP TIME: 20 minutes plus overnight marinade
COOK TIME: 8 hours

INGREDIENTS:
For the marinade:
1 cup low sodium chicken broth
1 tablespoon apple cider vinegar
Pinch of salt
Pinch of red pepper flakes
Fresh ground black pepper
5 garlic cloves, sliced thin
1 tablespoon fresh ginger, minced
2 tablespoons olive oil
1 cinnamon stick
For the stew:
1 can chickpeas, drained
3 pounds boneless leg of lamb, cut into 1" cubes
1 white or yellow onion, diced
5 teaspoons Ras-et-Hannout spice blend
1 can diced tomatoes with juice
1.5 cups low sodium chicken broth
1/2 cup dried apricots
1/2 cup dried figs
1/2 cup dried dates
12 large carrots

Serve over cous cous
Garnish with fresh cilantro

PREPARATION:
1. Combine marinade ingredients and place cut up meat in a plastic bag with the marinade. Place in the refrigerator overnight.
2. The following day, place meat and marinade in a slow cooker. Add the remaining ingredients except the dried fruit and cook on low heat for eight hours. Add the dried fruit the last hour of cooking.
3. Make the cous cous according to directions on the package.

PLATING:
1. Spoon the cous cous onto a warmed plate and spread in a circle on the plate.
2. Add the remaining ingredients on top of the cous cous.
3. Sprinkle with chopped cilantro.

Bon appetit,
Tom and Anita

DIY Moroccan Lamb Tagine with Chickpeas, Figs and Apricots over Cous Cous