Moroccan Tagine in Crockpot 

Olive oil
6–8 pieces bone-in or boneless pork or chicken
McCormick® Moroccan Seasoning
2½ c. chopped onions
¼ c. fi nely chopped garlic
1 c. unsalted stock (chicken, pork or vegetable)
1 T. honey
1 cinnamon stick
²?³ c. dried apricots, chopped
2 15-oz. cans chickpeas
¼ c. cilantro leaves (optional)
Lemon wedges (optional)

Heat a large skillet on medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle meat with Moroccan seasoning. Add meat to pan and cook 5 minutes until well-browned. Remove from pan and let rest (do not brown the other side). Add extra olive oil if needed, onions and garlic. Sauté for 4 minutes. Add more Moroccan seasoning to taste, cook another minute stirring constantly to loosen browned bits. Add stock, honey and cinnamon stick; bring to a simmer. Carefully pour mixture into crockpot. Stir in apricots and chickpeas. Arrange meat so the browned side is on top of the chickpea mixture. Cover; cook on low for 7 hours. If desired, garnish with cilantro and lemon wedges. Serves great alongside couscous, quinoa or rice.

Leann Butler, Wolverine