35 moroccan recipes

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

This easy roast chicken recipe combines juicy chicken with a spicy orange harissa sauce, creating an outstanding balance of flavors. With a perfect combination of heat and flavor, this harissa chicken recipe will surely become a new favorite in your collection.

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Spiced olives are the easiest homemade Moroccan-style appetizer: drained olives tossed with your favorite spice blend and left to marinate overnight. Transforms ordinary olives into something bar-worthy.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Saffron-infused chicken braised with bright lemon zest and briny olives, Moroccan style. Aromatic ginger and garlic perfume the silky sauce. Serve over fluffy couscous for a North African feast.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Ground beef and potato stir-fry seasoned with cinnamon, cumin, and paprika in a Moroccan-inspired spice blend. A fast 30-minute one-wok weeknight dinner.