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.
Preserved Meyer Lemons
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Moroccan Spiced Potatoes
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
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 Lamb Shanks
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Moroccan Chicken and Rice with Chickpeas
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Chicken Tagine with Almonds, Apricots, and Olives
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).