Make it Vegetarian: Chicken with Lemons and Olives Emshmel

I’ve been planning a trip to Marrakesh in March, and all the reading and thinking I’m doing about Morocco has got me craving harissa and lemons. I made this dish as part of a large Moroccan feast. I actually stuck closely to the recipe, using some homemade preserved lemons that I made last September. Initially I planned to make a “white-meat” seitan for this recipe, … Continue reading Make it Vegetarian: Chicken with Lemons and Olives Emshmel

Morrocan Vegetable Tagine with Couscous

I have a pantry and refrigerator full of winter vegetables to eat before I leave Philadelphia to spend the holidays in the Midwest. Ever since I tried a vegetable tagine* at a little Moroccan restaurant in the hilltowns of Southern France last spring, I’ve wanted to make my own. Luckily, my local middle-eastern market carries harissa** and I’ve had a small can waiting until winter … Continue reading Morrocan Vegetable Tagine with Couscous