Morocco Recipes

What You Need

• 500 g chicken thighs or lamb
• 1 onion, sliced
• 2 cloves garlic
• 1 tsp cinnamon
• 1 tsp cumin
• 1/2 cup dried apricots
• 1 cup stock

How to Cook It

1. Brown the meat lightly in a pot or deep pan.
2. Add onion, garlic, cinnamon, and cumin, then cook until fragrant.
3. Pour in the stock and add the apricots.
4. Cover and simmer on low heat until the meat becomes very tender.
5. Serve warm once the sauce reduces slightly.

What You Need

• 1 cup couscous
• 1 cup hot stock
• 1 carrot, diced
• 1 zucchini, diced
• 1 cup chickpeas
• 1 tsp cumin
• Olive oil and salt

How to Cook It

1. Saute the carrot and zucchini in olive oil with cumin.
2. Add the chickpeas and cook for a few more minutes.
3. Pour the hot stock over the couscous in a bowl and cover it.
4. Let the couscous steam for a few minutes, then fluff it with a fork.
5. Serve the vegetables over or beside the couscous.

What You Need

• 2 cups shredded cooked chicken
• 1 onion, sliced
• 1 tsp cinnamon
• 1/2 cup toasted almonds
• 6 phyllo sheets
• 2 eggs
• Butter or oil

How to Cook It

1. Cook the onion with the chicken and cinnamon until fragrant.
2. Add the eggs and stir until the filling binds lightly.
3. Layer phyllo sheets in a greased dish, brushing them lightly with butter.
4. Add the filling and almonds, then fold the pastry over the top.
5. Bake until crisp and golden before slicing.