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Moroccan

Explore 50 recipes, 22 videos, and more

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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Moroccan Steamed Salmon with Quinoa and Carrots

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Moroccan Chicken Stew with Sweet Potatoes

Time:45 mins
Ingredients
  • 1/4 cup all-purpose flour
  • 4 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 piece fresh ginger (2 inches long), peeled
  • 1 cinnamon stick
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
  • Pinch of saffron, (optional)
  • 2 tablespoons fresh lemon juice
  • 1 cup couscous
  • Cilantro sprigs, for garnish (optional)
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Easy Moroccan Menu

Other Ideas:
Dinner party
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Date Cake with Orange-Blossom Syrup

Time:3 hours 15 mins
Ingredients
  • 1/2 cup sugar
  • Whipped cream, lightly sweetened
  • 1 stick unsalted butter, room temperature, plus more for pan
  • 3 oranges (such as navel and Cara Cara), segmented
  • 1 1/4 cups all-purpose flour, plus more for pan
  • 1/4 cup water
  • 2 teaspoons orange-blossom water
  • 1/2 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon, plus more for serving
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup walnuts, toasted and chopped
  • 1 cup dates, pitted and chopped
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Chicken Tagine with Almonds, Apricots, and Olives

Time:1 hour 20 mins
Ingredients
  • 3/4 cup dried apricots, preferably Turkish
  • 2/3 cup fresh orange juice (from 3 to 4 oranges)
  • 1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 2 cloves garlic, halved lengthwise
  • 5 medium carrots, cut on the bias into 3-inch pieces
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 2 cups low-sodium chicken broth
  • Pinch of saffron threads
  • 3/4 cup raw almonds
  • 1/2 cup green olives, pitted
  • 1/2 cup lightly packed cilantro sprigs
  • Steamed couscous, preferably whole wheat
  • Harissa
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Moroccan Braised Lamb Shanks

Ingredients
  • 3 tablespoons olive oil
  • 1 onion, sliced crosswise
  • 1 red chile, preferably Holland hot or red Thai chile, chopped
  • 2 cloves garlic, very finely chopped
  • 1 piece ginger (3 inches), peeled and very finely chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon oregano
  • 2 cinnamon sticks
  • 3 star anise
  • 2 pinches saffron
  • Coarse salt and freshly ground black pepper
  • 3 cups Brown Chicken Stock, homemade or store-bought
  • 2 cans (16 ounces each) whole peeled tomatoes
  • 8 dried apricots, sliced
  • 20 green and black olives, such as Moroccan or Alphonso and Cerignola
  • 4 lamb shanks
  • Mint Yogurt
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Moroccan Carrot Salad

Ingredients
  • 1/4 cup shelled pistachios
  • Coarse salt and ground pepper
  • 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
  • 1/4 cup raisins
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 garlic cloves, mashed to a paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh cilantro leaves
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