Recipe 1

Instructions :

In a bowl, mix the chicken with olive oil, garlic, ginger, turmeric, black pepper, parsley, and cilantro.
Place the onions in the bottom of a tagine or a pot.
Add the chicken on top and pour in the water.
Cook on low heat for about 45–60 minutes until the chicken is tender.
Add the preserved lemon and olives during the last 15 minutes of cooking.
Let the sauce reduce until it becomes thick and flavorful.

Serve hot with fresh Moroccan bread and enjoy!

In a tagine or pot, cook the onions with olive oil for a few minutes.
Add the meat, garlic, ginger, turmeric, black pepper, cinnamon, and salt. Stir well.
Pour in the water, cover, and simmer for about 1½ to 2 hours until the meat becomes tender.
In a separate saucepan, cook the prunes with a little water, honey, butter, and cinnamon for about 10 minutes until they become soft and glossy.
Place the prunes over the cooked meat and let everything simmer together for another 5 minutes.
Garnish with toasted almonds and sesame seeds.

Serve hot with fresh Moroccan bread and enjoy!

In a large pot, cook the meat, onion, olive oil, ginger, turmeric, black pepper, and salt for 5 minutes.
Add the tomatoes, tomato paste, chickpeas, lentils, celery, parsley, and cilantro.
Pour in the water and simmer for about 45 minutes until the chickpeas and lentils are tender.
Slowly add the flour mixture while stirring continuously.
Cook for another 10–15 minutes until the soup thickens.

Serve hot with: