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Moroccan

Explore 50 recipes, 22 videos, and more

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Golden Lentil Stew

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup dried chickpeas, soaked in water overnight
  • 8 cups homemade or low-sodium store-bought vegetable stock
  • 4 cups water
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
  • 3 teaspoons coarse salt
  • 4 celery stalks, finely chopped
  • 4 ripe tomatoes, peeled and chopped
  • 1 cup yellow lentils, rinsed
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground cloves
  • 5 ounces orzo or vermicelli, broken into pieces
  • 1/2 cup chopped, pitted dates
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
  • 1 lemon, cut into wedges
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Chicken Stew with Carrots, Chickpeas, and Raisins

Ingredients
  • 2 pounds skinless, bone-in chicken thighs
  • 1 box (5.8 ounces) couscous
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) low-sodium chicken broth
  • 1 cup drained canned chickpeas, rinsed
  • 3 carrots, peeled and coarsely chopped
  • 1/2 cup raisins
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 to 5 sprigs fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon coarse salt
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Moroccan B'Steeya

Ingredients
  • 1 whole roaster chicken, about 4 pounds, cut into 8 pieces
  • Coarse salt
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon crumbled saffron
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon, plus more for sprinkling
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
  • 6 large eggs, lightly beaten
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground pepper
  • 1 3/4 cups blanched whole almonds, toasted and coarsely chopped
  • 3 tablespoons confectioners' sugar, plus more for sprinkling
  • 1/4 cup orange-flower water
  • 1 package (17 ounces) store-bought phyllo dough
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Chickpea and Butternut Squash Stew

Time:1 hour 20 mins
Ingredients
  • 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 8 large cloves garlic, finely chopped
  • 1/4 cup finely chopped flat-leaf parsley stems
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
  • 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
  • 1 can crushed tomatoes (28 ounces)
  • 4 teaspoons Harissa, or more to taste
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
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Moroccan Chicken Couscous

Time:1 hour
Ingredients
  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
  • 3 carrots, cut into 1 1/2-inch chunks
  • 3 onions, thinly sliced
  • 1 can whole tomatoes (14 1/2 ounces)
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 3/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder
  • Salt and pepper
  • 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
  • Best Couscous
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Preserved Lemons

Other Ideas:
Lemons, Pickles
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Moroccan Turkey Breast

Other Ideas:
Main course, Turkey breasts
Ingredients
  • 2 ounces finely chopped blanched almonds
  • 1 tablespoon sesame seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground pepper
  • 1 5-pound bone-in turkey breast, rinsed and patted dry
  • 2 heaping tablespoons honey
  • 1/2 cup homemade or low-sodium canned chicken stock, plus more, if needed
  • 2 tablespoons unsalted butter, room temperature
  • Orange slices, for garnish (optional)
  • Tomato slices, for garnish (optional)
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Lamb and Sweet Potato Pie

Ingredients
  • 2 teaspoons ground cinnamon
  • 4 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 pounds lean leg of lamb, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 large onions, thinly sliced
  • 1 tablespoon sugar
  • 3 large cloves garlic, peeled and minced (about 1 1/2 tablespoons)
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 1 twenty-eight-ounce can whole Italian plum tomatoes
  • 2 pieces star anise
  • 2 cinnamon sticks, about 3 inches long
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 2 pounds sweet potatoes, peeled and cubed
  • 12 ounces fresh spinach, (optional), washed
  • 1/2 cup dried tart cherries
  • 1/2 cup dried pitted prunes, cut in half
  • Freshly grated nutmeg, for sprinkling
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Tagine of Lamb and Pear

Ingredients
  • 4 tablespoons grapeseed oil
  • 1 pound whole shallots, peeled
  • 1 3/4 pounds boned lamb shoulder, cut into large pieces
  • Coarse salt
  • Freshly ground pepper
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon saffron
  • 4 hard pears, such as Comice
  • 2 tablespoons unsalted butter
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Moroccan-Spiced Chicken

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