Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• Zest of 1 lemon (yellow part only)
• 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
• 30 whole dried apricots (preferably with sulfur, for a pretty color)
• 1⁄4 cup plus 1 Tbs. all-purpose flour
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground coriander
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground cardamom
• 1⁄8 tsp. ground cayenne pepper
• 1 tsp. kosher salt
• 20 grinds black pepper
• 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 2-1⁄4 cups finely chopped white onions (about 2 small)
• 1-1⁄2 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1 cup apricot nectar, such as Looza
• 1⁄4 cup fresh-squeezed, strained lemon juice
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup toasted pine nuts, for garnish (optional)
• 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 2 large cloves garlic, peeled
• 2 oz. fresh cilantro (about 2 cups)
• 1 oz. fresh flat-leaf parsley (about 1 cup)
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1/2 tsp. sweet or hot paprika
• 1/2 tsp. cumin seeds, toasted and ground
• Sea salt
• 2 lb. slender green beans, trimmed
• 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
• Freshly ground black pepper

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Moroccan Vegetable Ragoût

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, thinly sliced (about 1-1/4 cups)
• 1 3- to 4-inch cinnamon stick
• 1-1/2 tsp. ground cumin
• 2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.)
• 1 14- to 16-oz. can chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes; with their juices
• 1/2 cup pitted green Greek or Italian olives
• 6 Tbs. orange juice, preferably fresh
• 1-1/2 tsp. honey
• 2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
• Kosher salt and freshly ground black pepper

Tip:

If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min. Season with salt and pepper to taste.

Couscous with Ginger, Orange, Almond & Herbs

Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350°F oven until heated through, about 15 min.

• 2 Tbs. olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• 2 Tbs. finely minced fresh ginger
• 1 cup fresh orange juice (about 3 oranges), strained
• 1 Tbs. unsalted butter
• 9 oz. (1-1/2 cups) couscous
• 1 tsp. kosher salt; more to taste
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• Zest from 1 orange
• Freshly ground black pepper

In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

Moroccan Chicken with Olives & Preserved Lemons

I like to serve this dish with saffron rice or with roasted sweet potatoes flavored with cumin.

• 1 medium onion, finely diced (to yield about 1 cup)
• About 10 sprigs fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
• Small bunch fresh flat-leaf parsley (about 8 sprigs), leaves and stems finely chopped
• 1 tsp. paprika
• 1/2 tsp. ground ginger
• 1/4 tsp. turmeric
• 1/4 tsp. ground cumin
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/8 to 1/4 tsp. cayenne
• Small pinch saffron (about 10 threads), crushed
• 1/4 cup olive oil
• 3-lb. chicken, cut into 8 pieces
• 1 preserved lemon, most of the pulp removed; the rind cut into thin strips
• 1 cup red-brown unpitted olives, such as Gaetas

In a large bowl, mix the onion, herbs, and spices; this mixture is called a charmoula. In a deep skillet or a Dutch oven, heat the oil on medium-high heat. Cook the chicken in two batches until browned on all sides, about 3 min. per side, transferring the pieces to the bowl with the charmoula as they’re done. Pour off and discard most of the oil in the pan, leaving a film on the bottom. Toss the chicken to coat it with the charmoula. Pour 1/4 cup water into the pan over medium heat and scrape up any browned bits to help them dissolve. Remove the pan from the heat, add the chicken so it’s in a single layer (a little overlap is fine). Scrape out the bowl of charmoula, adding the contents to the pan. Add 3/4 cup water and bring to a simmer over medium heat. Reduce the heat to medium low and add the preserved lemon strips and olives to the sauce. Cover and simmer, turning the chicken occasionally, until the chicken is cooked through and very tender and the onion and herbs have melted into the sauce, 10 to 15 min. If it’s not yet saucy but the liquid is evaporating, add more water and continue cooking for another 10 to 15 min. Transfer the chicken to a platter. Simmer the sauce uncovered so it has some body, about 3 min. Spoon the sauce over the chicken and sprinkle with chopped cilantro leaves.

This recipe has been excerpted from Weekend Cooking 2007,  a collection of recipes, tips, and ideas for your favorite part of the week—the weekend! You'll find lots of delicious inspiration in this volume of Weekend Cooking, with menus and recipes destined to become favorites.

Order Weekend Cooking 2007 today!

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

• 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 3 Tbs. grapeseed oil or vegetable oil; more as needed
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 medium celery stalks, coarsely chopped (about 1/2 cup)
• 1 medium carrot, coarsely chopped (about 1/3 cup)
• 2 medium cloves garlic, minced
• 1 Tbs. tomato paste
• 1 tsp. caraway seeds
• 1/4 tsp. cayenne
• 1 cup dry white wine
• 2-1/2 cups homemade or lower-salt store-bought beef broth
• 2 cups onion wedges (3/4-inch wedges)
• 2 cups diced butternut squash (1-inch dice)
• 1 15-oz. can chickpeas, drained and rinsed
• 1/2 cup halved pitted green olives
• 1/4 cup chopped preserved lemon
• 1/4 cup chopped fresh flat-leaf parsley

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Manila Clams with North African Spices

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

• 2 Tbs. olive oil
• 2 medium shallots, thinly sliced
• 1 tsp. sweet smoked paprika
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• A generous 1/8 tsp. cayenne
• 2/3 cup dry white wine
• 2 lb. Manila clams, well rinsed
• 1 Tbs. fresh lemon juice
• Kosher salt
• 3 Tbs. chopped fresh flat-leaf parsley

Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup packed fresh cilantro
• 1/4 cup packed fresh mint
• 1/4 cup packed fresh flat-leaf parsley
• 3 medium cloves garlic, peeled
• 3 Tbs. sweet smoked paprika
• 1 Tbs. Hungarian sweet paprika
• 1 Tbs. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground fennel
• 1/2 tsp. cayenne
• Kosher salt
• 12 4-oz. lamb rib chops (3 lb. total)

For the couscous

• 1-3/4 cups lower-salt chicken broth
• 3 Tbs. extra-virgin olive oil
• 2 tsp. Madras (hot) curry powder
• Kosher salt
• 10 oz. (about 1-1/2 cups) couscous
• 1/4 cup toasted pine nuts
• 1/4 cup dried currants, soaked in warm water for 20 minutes and drained
• 6 medium fresh mint leaves, torn into small pieces

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Couscous with Ginger, Orange, Almond & Herbs

Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350°F oven until heated through, about 15 min.

• 2 Tbs. olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• 2 Tbs. finely minced fresh ginger
• 1 cup fresh orange juice (about 3 oranges), strained
• 1 Tbs. unsalted butter
• 9 oz. (1-1/2 cups) couscous
• 1 tsp. kosher salt; more to taste
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• Zest from 1 orange
• Freshly ground black pepper

In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

Lamb and Prune Stew

Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

• 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 3 Tbs. grapeseed oil or vegetable oil; more as needed
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 medium celery stalks, coarsely chopped (about 1/2 cup)
• 1 medium carrot, coarsely chopped (about 1/3 cup)
• 1 to 2 Tbs. minced fresh ginger
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 cup hard cider
• 2-1/2 cups homemade or lower-salt store-bought beef broth
• 2-1/2 cups peeled pearl onions
• 2-1/2 cups 1-inch carrot pieces
• 1 cup prunes, cut into bite-size pieces
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh lemon juice

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of the lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the ginger, cumin, turmeric, and cinnamon and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the cider, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions, carrot pieces, and prunes to the pot. Cover with the parchment and lid, and cook until the lamb is fork-tender, 1-1/4 to 1-3/4 hours more (shoulder cuts will take longer than leg cuts).

Stir in the parsley and lemon juice. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Manila Clams with North African Spices

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

• 2 Tbs. olive oil
• 2 medium shallots, thinly sliced
• 1 tsp. sweet smoked paprika
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• A generous 1/8 tsp. cayenne
• 2/3 cup dry white wine
• 2 lb. Manila clams, well rinsed
• 1 Tbs. fresh lemon juice
• Kosher salt
• 3 Tbs. chopped fresh flat-leaf parsley

Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• Zest of 1 lemon (yellow part only)
• 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
• 30 whole dried apricots (preferably with sulfur, for a pretty color)
• 1⁄4 cup plus 1 Tbs. all-purpose flour
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground coriander
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground cardamom
• 1⁄8 tsp. ground cayenne pepper
• 1 tsp. kosher salt
• 20 grinds black pepper
• 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 2-1⁄4 cups finely chopped white onions (about 2 small)
• 1-1⁄2 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1 cup apricot nectar, such as Looza
• 1⁄4 cup fresh-squeezed, strained lemon juice
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup toasted pine nuts, for garnish (optional)
• 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 1 medium lemon
• Kosher salt
• 1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. chopped fresh mint
• 1 tsp. ground cumin
• 1 tsp. sweet Hungarian paprika
• 1 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Moroccan Grilled Chicken Sandwiches with Onion Marmalade

These full-flavored sandwiches pack well, so take them on your next picnic. Covering the focaccia with a layer of arugula not only adds fresh flavor but also keeps the bread from getting soggy.

• Moroccan Spice Rub 
• 4 medium boneless, skinless chicken breast halves (7 to 8 oz. each), lightly pounded to an even thickness
• Vegetable oil as needed
• 12  2-1/2-inch-square pieces focaccia, sliced in half horizontally and lightly toasted
• 1 to 2 cups baby arugula, washed and dried
• Onion Marmalade 
• Kosher salt and freshly cracked black pepper

Grill the chicken:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Oil the grill grate. Spread the spice rub on a plate. Lightly rub each chicken breast with oil and press each breast into the spice rub to thoroughly coat one side of the meat.

When the grill is hot, arrange the chicken, spice-rub side down, at a 5-degree angle to the bars of the cooking grate. Grill until the chicken has grill marks, about 2 minutes. Rotate the breasts 90 degrees and continue grilling for 2 minutes. Flip the chicken and cook the second side the same way for another 4 to 6 minutes, until the chicken has crosshatched grill marks and the meat is cooked through. Transfer the breasts to a platter, let cool until barely warm, cover loosely, and refrigerate until you're ready to pack your cooler or assemble the sandwiches.

Build the sandwiches:

Right before you leave for the picnic, or when you reach your destination, slice each breast thinly crosswise, holding the knife at a 45-degree angle. Cover the bottom pieces of focaccia with a layer of arugula (to keep the bread from getting soggy). Top with about a tablespoon of onion marmalade, some sliced chicken breast, a sprinkle of salt, more onion marmalade, and another layer of arugula. Cover with the top pieces of toasted focaccia. Wrap each sandwich tightly in plastic wrap for transport or serve immediately.

Honey and Tahini Ganache with Toasted Sesame Seeds

Sesame seeds, when lightly toasted, complement chocolate incredibly well and add an amazing light, open texture to it. The addition of tahini (roasted sesame paste) intensifies the complexities and flavors in the finished chocolate. This is a fantastic after-dinner chocolate, and also goes exceptionally well with Moroccan, Egyptian and Algerian dishes.

• 2-1/2 Tbs. strong clover or heather honey
• 1/3 cup tahini
• 12-1/2 oz. Caribbean 66% dark chocolate, chopped
• 3/4 cup sesame seeds

In a saucepan, bring a scant 3/4 cup water and the honey to a simmer. Add the tahini and simmer for 2 minutes. Pour the hot liquid onto the chocolate in a bowl and whisk well until smooth. Allow to cool before refrigerating for at least 2 hours to fully set the ganache.

Lightly toast the sesame seeds in a dry frying pan until golden but not popping open. Leave to cool.

Take the ganache out of the fridge and, using a teaspoon, scoop out uneven quenelles and immediately roll them through the toasted sesame seeds.

Serve at room temperature and eat within 3 days.

Onion Marmalade

• 3 medium yellow onions (about 1-1/2 lb.), sliced into thin half-moons
• 1 cup sherry vinegar or white-wine vinegar
• 1/2 cup dry white wine
• 1/4 cup granulated sugar
• 1 Tbs. finely chopped fresh thyme
• Kosher salt and ground white pepper

In a 4-quart or larger nonreactive saucepan, combine the onions, vinegar, wine, 1/2 cup water, sugar, and thyme. Bring to a boil over high heat; reduce the heat to medium low and simmer slowly, stirring occasionally, until the onions are very soft and the liquid has cooked down to a syrupy consistency, 45 minutes to 1-1/4 hours. The onions should be fairly moist but not swimming in syrup. Taste and season with salt and pepper and adjust the sugar and acid level as necessary to get a sweet-and-sour flavor. Let cool, transfer to an airtight container, and refrigerate for up to two weeks.

Spicy Tomato Broth with Couscous & Chicken

Harissa is a fiery condiment used in many North African dishes. If you can’t find it, use cayenne instead. Stir in the couscous just before serving the soup. If it sits for too long, the couscous will absorb all the broth. Don’t use instant couscous—it will turn to mush.

• 1 Tbs. olive oil
• 1 medium yellow onion, finely chopped
• 3 lb. chicken thighs, skinned
• 1-1/2 tsp. ground cumin
• 1-/2 tsp. sweet paprika
• 1/4 tsp. turmeric
• 1 cinnamon stick
• Salt and freshly ground black pepper
• 7 cups homemade or low-salt canned chicken stock
• 1/2 tsp. harissa or 1/8 tsp. cayenne; more to taste
• 2 Tbs. tomato paste
• 3 medium red tomatoes peeled, seeded, and chopped
• 1/2 cup couscous (not instant)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tsp. fresh lemon juice

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the chicken thighs, cumin, paprika, turmeric, cinnamon stick, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring, for about 2 minutes. Add the stock, harissa, tomato paste, and tomatoes. Cover and simmer gently until the chicken is cooked and falls easily from the bone, about 45 minutes.

Take out the cinnamon stick and discard it. Remove the chicken from the broth and let cool. Skim any fat from the surface of the broth. Pull all the chicken meat from the bones; discard the bones. Tear the meat into 1-inch pieces and stir the chicken back into the soup.

Over medium-high heat, bring the soup to a gentle boil. Stir the soup constantly as you slowly add the couscous. Reduce the heat to low, add the mint and cilantro, and simmer, uncovered, until the couscous is tender, about 5 minutes. Stir in the lemon juice. Taste and add salt and pepper if needed.

Braised Chicken Legs with Carrot Juice, Dates & Spices

The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.

• 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
• 4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 1 large red onion, peeled and thinly sliced (about 3 cups)
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cumin
• 1-1/4 cups carrot juice
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 lb. (10 to 12) Medjool dates, pitted and halved lengthwise (or 6 whole pitted prunes or dried apricots)
• 2 Tbs. fresh lemon juice
• 2 Tbs. chopped fresh cilantro

Position a rack in the center of the oven and heat the oven to 350ºF.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11- inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it’ll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 1 Tbs. of the fat in the pan.

Put the pan over medium heat. Add the onion and cook, stirring frequently, until it’s soft and begins to color, 6 to 8 minutes. Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan, along with any accumulated juices. If using prunes or apricots, add them now. Cover, transfer to the oven, and braise for 15 minutes. Add the dates, if using, and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 30 to 35 minutes more.

With a slotted spoon, transfer the chicken and dried fruit to a serving dish and keep warm by covering the dish loosely with foil. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the sauce is slightly thickened, about 5 minutes. Add the lemon juice and season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped cilantro, and serve.

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

• 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 3 Tbs. grapeseed oil or vegetable oil; more as needed
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 medium celery stalks, coarsely chopped (about 1/2 cup)
• 1 medium carrot, coarsely chopped (about 1/3 cup)
• 2 medium cloves garlic, minced
• 1 Tbs. tomato paste
• 1 tsp. caraway seeds
• 1/4 tsp. cayenne
• 1 cup dry white wine
• 2-1/2 cups homemade or lower-salt store-bought beef broth
• 2 cups onion wedges (3/4-inch wedges)
• 2 cups diced butternut squash (1-inch dice)
• 1 15-oz. can chickpeas, drained and rinsed
• 1/2 cup halved pitted green olives
• 1/4 cup chopped preserved lemon
• 1/4 cup chopped fresh flat-leaf parsley

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Harissa

Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also used in Moroccan, Algerian, and Libyan cooking. Ranging in heat from mild to scorching hot, harissa is used as both a condiment and an ingredient that’s stirred into couscous, tagines (stews), soups, and pastas.
Look for harissa in tubes, cans, or jars at well-stocked grocery stores and specialty markets. Or try your hand at making a homemade batch, using this recipe.

• 6 dried Anaheim or New Mexico chiles
• 4 dried chiles de Arbol
• 1 tsp. caraway seed
• 1 tsp. coriander seed
• 3/4 tsp. cumin seed
• 2 medium cloves garlic, minced
• 1/2 tsp. finely grated
• lemon zest
• Kosher salt
• 2 Tbs. extra-virgin olive oil; more as needed

Bring a kettle of water to a boil. Stem and seed the chiles and put them in a medium heatproof bowl. Add enough boiling water to cover the chiles and let soak until well softened, about 1 hour. Drain and squeeze out any excess water.

Meanwhile, in a small skillet, lightly toast the caraway, coriander, and cumin seeds over medium heat until fragrant, 2 to 3 minutes. Let cool slightly and then grind finely with a spice grinder.

Put the chiles, ground spices, garlic, lemon zest, 3/4 tsp. salt, and 1 Tbs. warm water in a blender. With the motor running, gradually pour the oil in a steady stream through the feed hole in the blender cap; continue blending until a mostly smooth, paste-like sauce forms. If the sauce is too thick to purée, add warm water 1 Tbs. at a time to loosen. Transfer the harissa to an airtight container and top with a thin layer of olive oil. Store in the refrigerator for up to 2 weeks.