northern africa and main dish

592

Recipes

Chicken & Tomato Tagine

Posted by Nasseh  

Another delicious tagine recipe that I just had to post. Serve with Authentic Moroccan Bread MORE»

Recipe #313622

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Basil Chicken Couscous

Posted by Rifka  

Basil roasted vegetables and chicken served over couscous. MORE»

Recipe #312821

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Algerian Chicken Stew

Posted by luvinlif2k  

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken. MORE»

Recipe #311250

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Ancient Egyptian Chicken

Posted by jaime in smyrna  

Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as... MORE»

Recipe #311031

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Chicken Baked With Orange Spiced Harissa Sauce

(3 reviews) Posted by Harley Quinn  

A spicy Moroccan chicken dish using Harissa, which is a local spice blend. Found on Astray recipes, posted for ZWT4 MORE»

Recipe #310253

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Moroccan Braised Chicken

Posted by little_wing  

submitting for ZWT. MORE»

Recipe #309602

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Main Dish Chickpeas With Harissa

Posted by Zurie  

Recipe from Abigail Donnelly in "Taste", our favourite food magazine. She says of chickpeas: " ...a brilliant source of almost fatfree, quality protein, packed with cholesterol-lowering fibre, and helps prevent blood sugar levels... MORE»

Recipe #309034

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Moroccan Chicken Tagine With Sun Dried Tomatoes and Artichokes

Posted by Leisa loves to cook  

I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that... MORE»

Recipe #308363

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Chunky Tunisian Fish Soup (Broudou Bil Hout)

Posted by Engrossed  

From “North African Cooking” by Hilaire Walden. See my Hreesa/Harissa (Red Pepper Spice) MORE»

Recipe #307353

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Slow Cooker Moroccan Brisket

Posted by JanuaryBride  

An easy sweet and savory recipe by Robin Miller of the Food Network. Perfect atop a mound of couscous. MORE»

Recipe #307043

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Grilled Salmon With North African Flavors

(1 reviews) Posted by JanuaryBride  

Recipe found on www.eatingwell.com. This is a version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon... MORE»

Recipe #307035

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Groundnut Sauce (From East and West Africa)

Posted by Enjolinfam  

This vegetarian East and West Africa sauce is full of protein. Tastes great served with rice or chapatis. The recipe came from the cookbook "Vegetarian Cooking Around the World. MORE»

Recipe #306845

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Sopa De Albondigas (Aka Meatball Soup)

Posted by Rellish  

i got this recipe out of a Sephardic Cookbook. i really recommend this dish- it is a little hard to get just right because you add lemon juice and egg to the soup mixture, but when you get it right, it is worth it. This soup is rich and hearty... MORE»

Recipe #306754

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Roasted Moroccan Spiced Chicken

Posted by Rellish  

i found this recipe online somewhere and i tried it and it was awesome!! really easy and really good. if you like spiced and flavorful food, this is a great recipe to try. a note to the cook: i always put the chicken in a pan with the juices... MORE»

Recipe #306750

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Moroccan Red Snapper With Chermoula

Posted by Julie B's Hive  

The recipe for Chermoula (a mixture of garlic, sea salt, and spices that adds great flavor to the dish) is included. Fish needs 1 hour marinating time. From Ethnic Cuisine. MORE»

Recipe #306072

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Aromatic Chickpea Tagine (Tagine Bil Hummus)

Posted by Engrossed  

From “North African Cooking” by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either. MORE»

Recipe #305985

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Broiled Keftas

Posted by Engrossed  

From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used,... MORE»

Recipe #305983

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Mixed Vegetable Tagine

Posted by Engrossed  

From “North African Cooking” by Hilaire Walden. MORE»

Recipe #305858

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Small Fish Balls With Tomato Sauce (Couirat El Hout)

Posted by Engrossed  

From “North African Cooking” by Hilaire Walden. MORE»

Recipe #305857

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Moroccan-Spiced Lamb Burgers With Beet Salsa

Posted by Samantha in Ut  

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. MORE»

Recipe #305837

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