Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Green-Pea Burgers with Harissa Mayo
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Chickpea and Butternut Squash Stew
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Moroccan Braised Chicken with Carrots and Golden Raisins
Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Moroccan Chicken and Rice with Chickpeas
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.