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    You are in: Home / Cookbooks / NA/ME Visits MOROCCO!
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    NA/ME Visits MOROCCO!

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    If you don't have a tagine, use an oven-proof 8-cup capacity casserole with lid. From Madhur Jaffrey's World Vegetarian.

    Recipe #139594

    Posted for ZWT 2006 Recipe from Saveur.

    Recipe #169960

    An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous. Found at allrecipes. Posted for ZWT6.

    Recipe #422850

    Something I came up with one day, after being bored with the usual bread crumb version.

    Recipe #406584

    Haven't tried this yet, but it sounds very healthy and delicious. The recipe calls for dry chickpeas, but I prefer to short cut and use canned. This recipe is from my "Backyard BBQ Bible" cookbook.

    Recipe #481348

    from Restaurant Marrakesh, Epcot in Walt Disney World

    Recipe #367194

    This has nice bright refreshing flavors which go over especially well in winter time. It's also very colorful! Cook time is marinating time.

    Recipe #345587

    Succulent chicken fillets stuffed with raisins, apple and bread crumbs, sauteed until golden, then simmered with almonds in a sweet citrus sauce with a hint of cinnamon. Serve the chicken and the delicious sauce over cous cous. Recipe adapted from Australian Women's Weekly.

    Recipe #112217

    Can be made vegetarian by leaving out the chicken and subbing veg. broth for the chicken broth.

    Recipe #377721

    This chicken recipe from BBC Good Food has the most scrumptious sauce. It suggests using a commercially-prepared chermoula blend but if this is not available to you, I suggest using recipe #332479, as I did. Any leftover chermoula can be stored in the fridge and should be drizzled with olive oil to keep it moist.

    Recipe #350918

    Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd.

    Recipe #359275

    Found this on the net and thought everyone might like it.

    Recipe #260850

    A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.

    Recipe #124177

    Recipe #425816

    Chicken with subtle spices, currants and honey in a tomato-based sauce. Simple recipe for 1.5 to 3 quart crock pot. From "Not Your Mother's Slow Cooker Recipes for Two"

    Recipe #456351

    DH and I enjoyed this nice twist on pastitsio last night for dinner. It gave me a good excuse to use up some of my ras-el-hanout spice that I have in abundance. I liked that there was very little prep involved in this recipe. I got it from the March 2011 issue of "Bon Appetit." Prep time does not include resting time.

    Recipe #450085

    This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

    Recipe #428041

    Posting for ZWT 6 From The Best Slow and Easy Recipes

    Recipe #426039

    We love lamb and the flavors are so wonderful. I have made this for company and even my 3 yr old likes them. I subscribe to Bon Appetite magazine and got the recipe from there.

    Recipe #305837

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