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Moroccan recipes - 6 recipes

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Recipe by Angela Huse

  • 1 medium onion, coarsely chopped(1/2 cup)
  • 8 oz baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
  • 1/2 cup pitted dried plums (prunes)
  • 1 14-oz can reduced-sodium chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1 1/4 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
4.5/5 (17 Votes)

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Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these ...

  • 4 tablespoons olive oil, divided
  • 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic finely chopped
  • 1 teaspoon coriander seeds, chopped
  • 1 teaspoon cumin seeds, chopped
  • 1/2 teaspoon hot smoked paprika
  • 1 medium shallot, sliced into rings
  • 1/2 cup fresh cilantro leaves with tender stems
  • 2 tablespoons (or more) fresh lemon juice
  • 1/2 head escarole, torn into pieces
4.7/5 (6 Votes)

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An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced oli...

  • 1 cup quick-cooking couscous
  • 1/4 cup raisins
  • 1 1/4 cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 red pepper, diced
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons finely chopped flat-leaf parsley
4/5 (55 Votes)

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Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/3 cup uncooked couscous
  • 3/4 teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rinds
4.5/5 (6 Votes)

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A great fusion of savory, tart and sweet

  • garnish with:
  • 1/4 c Moroccan Rub, see recipe below
  • good olive oil (EVOO)
  • 1 1/2 lb chicken breasts, tenders or thighs
  • 1 onion thinly sliced
  • chopped garlic
  • 1/2-3/4 c sherry, or white wine
  • 1/2 c olive/peppadew mix. Pits removed
  • 1/2 c chopped dried apricots
  • 1 1/2 c chicken broth
  • 1/2 fresh lemon, thinly sliced
  • salt, pepper and honey to taste
  • chopped fresh mint or parsley
  • pistachios
  • crumbled feta cheese
  • Moroccan rub:
  • 3 TBS Paprika
  • 2 TBS ground cumin
  • 2 TBS ground corriander
  • 3 TBS sugar
  • 4 tsp salt
  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp nutmeg
  • 4 tsp ground red chili
4.4/5 (7 Votes)

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Calories 505 Fat 15g Sat Fat 3g Cholesterol 94mg Sodium 616mg Protein 40g Carbohyd

  • 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
  • 1 cup pitted prunes, halved
  • 2 cloves garlic, chopped
0/5 (0 Votes)

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Moroccan Chicken With Kale and Roasted Squash Slow-Cooked Moroccan Chicken