طاجين الدجاج بالخرشوف

Pottery and regional cooking from Fes to Tamegroute and the Souss

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

Chicken Tagine

an amazing moroccan cook named naima taught me to make this dish. if you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. by the way, i have adjusted this recipe to use chicken breasts (which are more common in the west) but in morocco you would more likely get a cut such as a thigh. any piece of chicken will work just fine.