Ingredients

• 1 container (6 ounces) plain yogurt, divided
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 teaspoon grated orange zest
• CHICKEN SLIDERS:
• 3 tablespoons chopped fresh mint
• 4 teaspoons minced garlic
• 2 teaspoons ras el hanout (Moroccan seasoning)
• 1-1/2 teaspoons coarsely ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 pound ground chicken
• 2 tablespoons canola oil
• 4 miniature pita pockets, halved and warmed
• 8 red leaf lettuce leaves
• 8 slices tomato

Ingredients

• 1 teaspoon olive oil
• 1/2 cup slivered almonds
• 6 bone-in chicken thighs (about 2-1/4 pounds)
• 3/4 cup chili sauce
• 1/2 cup apricot preserves
• 1/2 cup dried apricots, quartered
• 4 teaspoons Moroccan seasoning (ras el hanout)
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons garlic powder
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1/4 cup orange juice
• Chopped fresh parsley, optional

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium green pepper, chopped
• 1 cup canned pumpkin
• 1/4 cup golden raisins
• 1 tablespoon maple syrup
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• Hot cooked couscous and chopped fresh cilantro

Ingredients

• 2 pounds lamb stew meat
• 1 cup chunky salsa
• 1/3 cup apricot preserves
• 6 tablespoons dry red wine, divided
• 1 to 2 tablespoons Moroccan seasoning (ras el hanout)
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1 English cucumber, very thinly sliced
• 2 tablespoons prepared ranch salad dressing
• 16 Bibb or Boston lettuce leaves

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 medium sweet red pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 12 dried apricots, halved
• 1/2 cup water
• 2 to 3 teaspoons harissa chili paste
• 2 teaspoons honey
• 1 can (14.5 ounces) crushed tomatoes, undrained
• 1/4 cup chopped fresh mint leaves
• Plain Greek yogurt, optional

Ingredients

• 1-1/2 pounds boneless skinless chicken thighs
• 1 cup chunky salsa
• 1/2 cup pomegranate juice, divided
• 1/2 cup dates, chopped and divided
• 2 tablespoons honey
• 1 tablespoon Moroccan seasoning (ras el hanout)
• 1-1/2 teaspoons garlic powder
• 1-1/4 cups shredded carrots
• 3 tablespoons mayonnaise
• 2 tablespoons pomegranate seeds
• 7 miniature pita pockets, halved
• Minced fresh cilantro, optional

Ingredients

• 1 tablespoon olive oil
• 2 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 large onion, chopped
• 1 large sweet red pepper, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• Chopped cilantro, optional

Ingredients

• 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 medium sweet red pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 12 dried apricots, halved
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 can (14.5 ounces) crushed tomatoes
• 2 to 3 teaspoons harissa chili paste
• 2 teaspoons honey
• 1/4 cup chopped fresh mint leaves
• Optional: Plain Greek yogurt, and additional olive oil, honey and fresh mint

Ingredients

• 1-1/2 pounds ground lamb
• 1-1/2 cups chopped zucchini
• 1-1/4 cups medium salsa
• 2 cups julienned carrots, divided
• 1/2 cup dried apricots, coarsely chopped
• 2 tablespoons apricot preserves
• 1 tablespoon grated lemon zest
• 1 tablespoon Moroccan seasoning (ras el hanout)
• 1/2 teaspoon garlic powder
• 3 naan flatbreads
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint

Moroccan cuisine, with its incredible blend of spices, sweet-and-savory flavor profile and beautifully textured dishes, has been touted as one of the top food trends to watch for this year (and, you know, maybe just a little bit easier to adopt than eating charcoal). But once you try its irresistible flavor combinations, you’ll see quickly why it’s one trend you won’t have to worry about going out of style for years to come.

Traditional Moroccan cooking is a blend of the cuisines and customs of an incredible mixing pot of cultures from around the world. Given the country’s location on the northern tip of Africa, with coastlines on both the Atlantic Ocean and Mediterranean Sea, its flavors are mainly influenced by both its European and Mediterranean neighbors, but traditional African, Middle Eastern and even South American flavors make their way into favorite Moroccan dishes, too.

If you’re curious to try the multi-layered, robust flavors of Moroccan cooking, here’s where to start. We’re introducing you to the spices, ingredients and cooking styles of this uniquely irresistible global cuisine.

The Spices

When talking about Moroccan cooking, naturally the first place to start is with spices. A fixture on the ancient spice route, the country has adopted the abundance of globally imported spices from traders around the world, which have cozied their way into local kitchens for centuries. Its dishes are layered with sweet and spicy, earthy and bright flavors that reflect the vast array of spices available in local markets. It’s best to use whole spices that are freshly ground just before cooking, if possible. But if you buy them pre-ground, that’s perfectly fine—just make sure they’re under a year old to ensure they’re fresh and will pack the most flavor.

If you want to cook like the Moroccans do, keep these 10 essential spices in your pantry:

• Cumin
• Saffron
• Turmeric
• Ground ginger
• Cardamom
• Paprika
• Hot red peppers
• Cardamom
• White or black pepper
• Cinnamon

But if you’re just testing the Moroccan-food waters and don’t want to break the bank in the spice aisle, look for a blend like ras el hanout (often labeled as “Moroccan spice blend” at many grocery stores). Its name translates to “the best of the shop,” and mostly likely will include a mixture of any of the essential ground spices, like cumin, cinnamon, ginger, peppers and turmeric. Or buy a few of the essentials and make your own Moroccan spice blend.

The Ingredients

While a blend of varied spices gives Moroccan food its uniquely layered flavor profile, a few standout ingredients create the backbone of many of its most iconic dishes. Visit any home in Morocco, and you can be sure to find any of the following ingredients that make their way into anything from classic tagine to saucy roast chicken to flaky baklava. Some of the most widely used are:

• Couscous
• Garlic
• Parsley
• Preserved lemons
• Olives
• Meats (chicken and lamb are most prevalent)
• Sesame seeds
• Cilantro
• Onions
• Almonds
• Honey
• Orange flower water
• Dried fruits like apricots, dates, raisins and figs
• Harissa (learn more about this deep red paste with a big, spicy kick)

The Iconic Dishes

The spices and ingredients above come together to create the most treasured, authentically Moroccan dishes made in kitchens for generations. The flavors blend into complex layers that reveal sweetness, spiciness, richness and earthiness—bland, these recipes are not. Here are a few of the most quintessential Moroccan dishes:

• Couscous: Often referred to as the national dish of Morocco, couscous is made of teeny-tiny balls of wheat semolina, steamed so they’re soft and fluffy. You’ll see couscous show up in everything from salads to main dishes, and it’s often cooked with vegetables, spices and dried fruit.
• Tagine: Probably the most iconic Moroccan dish of them all, this slow-cooked stew is usually made with chicken or lamb, plus a variety of vegetables, dried fruits, nuts and spices to give it loads of flavor and texture. After its hands-free, low, slow cook, the meat and vegetables come out soft, tender and infused with bold flavor—and it’s best enjoyed scooped up with a chewy piece of fresh-baked flatbread. Want to make it the authentic way? Cook it in a tagine, the conical clay pot the beloved dish was named after.
• Harira soup: This tomato-based soup is hearty enough to be a meal on its own, often filled with meat, vegetables, lentils and chickpeas. Because of its nutrition-packed profile, Harira is often enjoyed to break the day’s fasting during the month of Ramadan.
• Bastilla: This sweet and savory pie is often served between salad and tagine at special dinners. It’s traditionally made of pigeon, but chicken has become a popular substitute in modern times. The shredded chicken is mixed with beaten eggs and spices, topped with fried, crushed almonds and wrapped with an incredibly light, flaky pastry shell (similar to phyllo). A dusting of confectioners’ sugar and cinnamon gives the pie a touch of sweetness on top.
• Chicken with preserved lemon: Often slow cooked in a tagine, this dish gets a wallop of bright flavor from the tangy preserved lemons, plus a kick of salty goodness from olives. While cooking, it develops a rich, spiced sauce, which is delicious soaked up with fluffy couscous or flatbread.

If you’re interested in trying the unique flavors of Moroccan cooking, the easiest way to familiarize yourself is to just start cooking! Stock up your spice rack, grab a few essential ingredients and start experimenting. The best way to start is with these Moroccan-inspired dishes that are easy enough to whip up in your own kitchen—even without a tagine.

Start With These Moroccan-Inspired Recipes

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Moroccan Chickpea StewFor a 30-minute-meal that's warm and vibrant, try this hearty Moroccan chickpea stew. It's packed with squash, veggies and warm spices, and fast enough that you can whip it up on a weeknight.

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Quick Moroccan Shrimp SkilletWhen my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party complete with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and smile. —Barbara Lento, Houston, Pennsylvania

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Moroccan Chicken Tagine PocketsI enjoy shredded chicken dishes, pita sandwiches and Moroccan seasonings. The addition of the carrot salad laced pomegranate seeds and with dates lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. —Arlene Erlbach, Morton Grove, Illinois

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Moroccan FlatbreadsMy family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. —Arlene Erlbach, Morton Grove, Illinois

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Chicken with Sugar Pumpkins & ApricotsWhen we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada

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Iced Melon Moroccan Mint TeaI grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California

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Slow-Cooked Moroccan ChickenHerbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. —Kathy Morgan, Ridgefield, Washington

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Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario

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Moroccan Pot RoastMy husband loves meat and I love veggies, so we're both happy with this spicy twist on beefy pot roast. With garbanzo beans, eggplant, honey and mint, it's like something you'd eat at a Marrakesh bazaar. —Catherine Dempsey, Clifton Park, New York

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Moroccan Cauliflower and Almond SoupThis soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas

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Moroccan Vegetable Chicken TagineTake a trip to Morocco with this rich, exotic dish. A tagine is a North African slow-cooked stew named after the pot it’s cooked in.—Taste Recipes Test Kitchen

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Spiced Garlic CarrotsThis classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois

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Tangerine Chicken TagineMy family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina

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Moroccan EmpanadasMy family goes for Moroccan flavors, so I make empanada pastries using beef and apricot preserves. It's a flaky hand pie with a spicy dipping sauce. —Arlene Erlbach, Morton Grove, Illinois

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Moroccan Apple Beef StewI love the mix of sweet and savory flavors in this hearty stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho

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Moroccan Braised BeefCurry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. —Taste Recipes Test Kitchen

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Tangy Lamb TagineI love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan

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The post Here’s Why You Should Add Moroccan Food to Your Menu ASAP appeared first on Taste Recipes.

Ingredients

• 2 cups sliced onions, separated into rings
• 1 tablespoon canola oil
• 4 garlic cloves, minced
• 2 cups sliced plum tomatoes
• 1/4 cup golden raisins
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• 4 salmon fillets (4 ounces each)
• Hot cooked couscous, optional

Ingredients

• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons all-purpose flour
• 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
• 1 tablespoon olive oil
• SAUCE:
• 3 shallots, chopped
• 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
• 4 pitted dates, chopped
• 1 teaspoon all-purpose flour
• 1-1/2 teaspoons minced fresh cilantro
• COUSCOUS:
• 1/4 cup water
• 3 tablespoons reduced-sodium chicken broth
• 1/8 teaspoon salt
• Dash ground cumin
• 1/3 cup uncooked couscous
• 1-1/2 teaspoons slivered almonds, toasted

Ingredients

• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/4 cup grated onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon Thai red chili paste
• Dash salt and pepper
• 2 pounds beef top sirloin steak, cut into 1-inch pieces

Ingredients

• 1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium onion, chopped
• 1 cup chicken broth
• 1/3 cup raisins
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 2 medium tomatoes, chopped
• 1/2 cup pitted green olives
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Hot cooked couscous

Ingredients

• 24 medium fresh mushrooms
• 1/2 cup chopped onion
• 1/3 cup finely shredded carrot
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3/4 cup vegetable broth
• 2 tablespoons dried currants
• 1/2 cup uncooked couscous
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh mint

Ingredients

• 1-1/4 teaspoons ground allspice
• 2 teaspoons ground nutmeg
• 1-1/2 teaspoons coarsely ground pepper
• 1-1/2 teaspoons ground mace
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoons ground cardamom
• 2 teaspoons ground ginger
• 2 teaspoons salt
• 1 teaspoon ground turmeric
• 1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

Ingredients

• 3 pie pumpkins, peeled and cubed (5 to 6 cups each)
• 1 tablespoon canola oil
• 8 boneless skinless chicken thighs (4 ounces each)
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3/4 cup dried Turkish apricots, diced
• 1/2 cup apricot nectar
• 1/3 cup apricot preserves
• 2 tablespoons lemon juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons minced fresh parsley
• Hot cooked rice, optional
• 1/2 cup pomegranate seeds, optional

Ingredients

• 4 cups water
• 24 fresh mint leaves
• 8 green tea bags
• 2/3 cup sugar
• 5 cups diced honeydew melon
• 3 cups ice cubes

Ingredients

• 2 tablespoons olive oil
• 3 small onions, chopped
• 3 tablespoons paprika
• 1 tablespoon plus 1/2 teaspoon garam masala, divided
• 1-1/4 teaspoons salt, divided
• 1/4 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) beef broth
• 1/4 teaspoon pepper
• 1 boneless beef chuck roast (3 pounds)
• 4 medium carrots, cut diagonally into 3/4-inch pieces
• 1 small eggplant, cubed
• 2 tablespoons honey
• 2 tablespoons minced fresh mint
• Optional: Hot cooked couscous or flatbreads

Ingredients

• 1 large head cauliflower (about 3-1/2 pounds), broken into florets
• 6 cups vegetable stock
• 3/4 cup sliced almonds, toasted and divided
• 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
• 2 tablespoons olive oil
• 1 to 3 teaspoons harissa chili paste or hot pepper sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• Additional harissa chili paste, optional

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground ginger
• 1 roasting chicken (5 to 6 pounds), patted dry
• 1 pound carrots, peeled and thinly sliced
• 1 pound parsnips, peeled and thinly sliced
• 2 large tangerines, peeled and sliced
• 1 cup chopped dried apricots
• 1/2 cup slivered almonds
• 1/2 cup chicken broth

Ingredients

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1/4 cup pine nuts
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1 cup uncooked pearl (Israeli) couscous
• 2 tablespoons lemon juice
• 3 teaspoons Moroccan seasoning (ras el hanout)
• 1 teaspoon garlic salt
• 2 cups hot water
• Minced fresh parsley, optional

Ingredients

• 2 cups cauliflowerets
• 3 medium carrots, cut into 2-inch julienned strips
• 1 medium onion, quartered and thinly sliced
• 2 teaspoons olive oil
• 1 cup sliced zucchini
• 1/2 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• Hot cooked rice, optional

Ingredients

• 3/4 pound ground beef
• 1 medium onion, chopped
• 3 ounces cream cheese, softened
• 1/3 cup apricot preserves
• 1/4 cup finely chopped carrot
• 3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
• 1/4 teaspoon salt
• 3 sheets refrigerated pie crust
• 1 large egg yolk, beaten
• 1 tablespoon sesame seeds
• SAUCE:
• 1/2 cup apricot preserves
• 1/2 cup chili sauce

Ingredients

• 1-1/4 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 2-1/2 pounds beef stew meat, cut into 1-inch pieces
• 2 to 3 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 3 garlic cloves, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) beef broth
• 1 cup pitted dried plums (prunes), coarsely chopped
• 1 tablespoon honey
• 2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
• Hot cooked rice or couscous, optional

Ingredients

• 2 pounds medium carrots, cut diagonally into 1/4-inch slices
• 2 cinnamon sticks (3 inches)
• 1 teaspoon cumin seeds
• 1/4 cup olive oil
• 12 garlic cloves, peeled and slightly crushed
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 2 medium red potatoes, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 large onion, halved and sliced
• 2 garlic cloves, minced
• 6 chicken leg quarters, skin removed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries, chopped
• 2 tablespoons all-purpose flour
• 1 can (14-3/4 ounces) reduced-sodium chicken broth
• 1/4 cup chili sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Hot cooked couscous, optional

Ingredients

• 3 pounds lamb stew meat, cut into 1-1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons olive oil, divided
• 6 medium carrots, sliced
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• 1 tablespoon minced fresh gingerroot
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons paprika
• 2-1/2 cups reduced-sodium chicken broth
• 1/4 cup sweet vermouth
• 1/4 cup honey
• 1/2 cup pitted dates, chopped
• 1/2 cup sliced almonds, toasted

Ingredients

• 4 medium carrots, sliced
• 2 large onions, halved and sliced
• 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
• 1/2 teaspoon salt
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 3/4 teaspoon pepper
• Hot cooked couscous

Ingredients

• 2 cups water
• 12 fresh mint leaves
• 4 green tea bags
• 1/3 cup sugar
• 2-1/2 cups diced honeydew melon
• 1-1/2 cups ice cubes
• Additional ice cubes