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	Spicy Shrimp Moroccan Style by John Spottiswood These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.	18 votes 6 reviews 5 comments 38966 views
	Tagine of Chicken with Turnips by John Spottiswood This is a wonderful recipe we made for a large group last night. I doubled the recipe below...but provide this as guidance for a normal night's meal. Every single guest had a second helping, so I know they liked it! Pretty easy to make too.	6 votes 2 reviews 5 comments 3881 views
	Moroccan Lamb, Dates & Honey Tagine by John Spottiswood This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!	5 votes 3 reviews 1 comment 15903 views
	Moroccan Lamb Kabobs with Chickpea and Apricot Couscous by Hungry Jenny These are really quick to make and the chickpea and apricot salad can be whipped up whilst the kabobs are grilling. This serves 2 so you can either make 8 kabob balls for a skewer each, or 16 smaller kabob balls for 2 skewers each! http://hungryjenny.blogspot.com/2010/08/say-no-to-takeaway-kick-up-lamb-kabob.html	3 votes 1 review 2 comments 4008 views
	Beef with oranges and spices by Easy Cook - Laka kuharica Aromatic, tender beef chunks with orange and spices.	2 votes 3080 views
	Kefta Tagine by Tandy Sinclair this recipe is from cooking Maroccan	1 vote 1668 views
	Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).	1 vote 1982 views
	Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob Vincent Since I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned…	1 vote 1 comment 3398 views
	Moroccan braised beef by Easy Cook - Laka kuharica Braised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco.	1 vote 2 comments 5834 views