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    You are in: Home / Cookbooks / Moroccan Magic
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    28 recipes in

    Moroccan Magic

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    4 Reviews |  By Sue Lau

    Goes great with couscous or rice and a crisp green salad. I love the spices in this!

    Recipe #82635

    Easy Moroccan Chicken that is nice served with couscous, yoghurt and bread.

    Recipe #98989

    5 Reviews |  By Paja

    I had this at a potluck and it was drop-dead delicious! A great balance of sweet and spice! I know there are lots of Moroccan Chicken recipes here on 'Zaar, but this one seems a little different to the rest. There are quite a few ingredients, but it is actually very simple to do. Prep time includes marinating time.

    Recipe #213293

    This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

    Recipe #49815

    This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

    Recipe #88437

    If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)

    Recipe #154133

    This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.

    Recipe #135322

    261 Reviews |  By Mirj

    A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.

    Recipe #15580

    I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

    Recipe #80978

    I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

    Recipe #77451

    Gleaned off another site and put here for safekeeping until I can test it out.

    Recipe #149653

    A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.

    Recipe #161417

    A quick to assemble recipe that smells wondereful and tastes even better!

    Recipe #19984

    Like Zaar needs another hummus recipe.......But-this is different cause it's made from butterbeans (Lima beans) instead of the usual chickpeas. Found the recipe on the net a while back and have made it many times since then. Thought I'd share it.

    Recipe #157741

    A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.

    Recipe #140886

    These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

    Recipe #140685

    Moroccan-style chicken which can be served on a bed of steamed couscous or rice. The chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. Made from sesame seeds, tahini is an excellent source of both calcium and protein. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 Zaar World Tour. Don't be daunted by the seemingly long list of ingredients: most are herbs and spices! You can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. The preparation and cooking times do not include the 30 minutes needed for marinating the chicken.

    Recipe #138262

    Did you know that for the ancient Egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? I found this fabulous recipe for a Moroccan broad bean dip in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It was part of an article on peas and beans. The 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. When I made this, I used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and I used cumin because I haven't yet tracked down any ras el hanout. I also used 4 cloves of garlic - which is what I've included here in the ingredients; the original recipe had 1 clove of garlic.

    Recipe #135158

    Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.

    Recipe #126972

    2 Reviews |  By Latchy

    This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well.

    Recipe #83172

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