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Moroccan

Explore 50 recipes, 23 videos, and more

Grilled Whole Snapper with Escarole, Part 1

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Moroccan Chicken in Parchment Recipe

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Braised Lamb Shoulder and Vegetables, Part 3

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Moroccan Chicken Tagine

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Moroccan Braised Chicken

Time:1 hour 20 mins
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Moroccan Lamb

Time:45 mins
Ingredients
  • 5 teaspoons olive oil
  • 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 1 large onion, halved and sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon paprika
  • 1/2 cup dried apricots, halved
  • 1/2 cup pitted prunes
  • 1 can (14 1/2 ounces) whole peeled tomatoes, drained
  • 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
  • 2 tablespoons fresh lime juice
  • Best Couscous, for serving (optional)
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Morrocan Haroseth Marinade

Ingredients
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red-pepper flakes
  • 1 teaspoon coriander seeds
  • 1 cup extra-virgin olive oil
  • 1 cup white wine
  • Peel from 1 orange
  • 1 teaspoon coarse salt
  • 8 sprigs fresh thyme
  • 8 sprigs fresh flat-leaf parsley
  • 8 sprigs fresh cilantro
  • 6 cloves garlic, crushed
  • 1 (2-inch) piece fresh ginger, sliced crosswise and crushed
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Harissa Sauce

Other Ideas:
Chiles, Horseradish
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Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

Ingredients
  • 2 teaspoons cumin seeds
  • 3 cloves garlic
  • 1 teaspoon coarse salt
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons crushed hot red pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 4 wedges Preserved Lemons, rinsed, pulp and peel separated
  • 3 tablespoons fruity extra-virgin olive oil
  • 1 pound monkfish fillet or thick slabs of halibut
  • 1 large carrot, very thinly sliced
  • 2 ribs celery, peeled and very thinly sliced
  • 1 pound red ripe tomatoes, peeled and thinly sliced
  • 1 small green bell pepper, sliced into very thin rounds
  • 2 dozen Moroccan red or picholine olives, rinsed and pitted
  • 2 dried bay leaves, preferably Turkish
  • Sprigs fresh cilantro, for garnish
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Steamed Moroccan Chicken and Vegetables

Ingredients
  • 1 boneless skinless, whole chicken breast (about 8 ounces), cut in 1-inch cubes
  • 4 pearl onions, peeled and quartered
  • 1 celery stalk, washed, strings removed, and cut into 1-inch pieces
  • 2 small plum tomatoes (about 4 ounces), roughly chopped
  • 1 small zucchini (about 4 ounces), cut into 1-inch dice
  • 2 tablespoons raisins
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh chopped mint
  • 1/3 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 teaspoon fresh minced ginger
  • 1 medium clove garlic, minced
  • 1 teaspoon mild curry powder
  • 2 tablespoons mango chutney
  • 1 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon cornstarch
  • 1/2 cup dry couscous
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