Traybake Chicken with Potatoes, Preserved Lemon and Olives

Nargisse Benkabbou · Madaq

Traybake dinners are one of the tricks that I often turn to in order to make my life easier. To me, these recipes are about packing as many flavours and textures as possible into one pan and letting the oven do its job. A roasted chicken may be the ultimate comfort food, and many of my traybake dinners feature chicken. I love how the juices and fat that the chicken releases during the roasting process meld with the seasoning to create a rich, satisfying sauce. As soon as I take the pan out of the oven, I dip a big chunk of bread into the warm sauce – it is, without doubt, the best part. This recipe is a traybake version of a grape, chickpea, and thyme chicken tagine. The grapes, added towards the end of cooking, caramelize in the hot juices and warm spices to create a delicious burst of flavour that beautifully complements the thyme. My favourite way to enjoy this dish is with a dollop of Greek yogurt and plenty of bread for sopping up the cooking juices.

Nargisse Benkabbou · Madaq

This crispy potato bake with eggs and Moroccan chermoula is an easy brunch recipe by Nargisse Benkabbou.

Nargisse Benkabbou · Madaq

Enjoy this Moroccan recipe by Nargisse Benkabbou for spiced aubergine dip with sweet red peppers and coriander as a tasty vegetarian side.

Nargisse Benkabbou · Casablanca: My Moroccan Food

I love eggs. Fried, scrambled, Benedict or Royale, anything with a runny egg yolk has the potential to make me unreasonably excited. I can’t tell you how much I adore my Moroccan take on eggs Florentine with harissa hollandaise! It’s interesting how a bit of ras el hanout and harissa can give a unique twist to such a classic dish. It certainly proves that a little goes a long way. The harissa hollandaise is so tasty and easy to prepare, I always make a double batch and use it for poached fish or grilled asparagus the next day.

Nargisse Benkabbou · NYT Cooking

Everyone loves a good oatmeal cookie — and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to “top of the shop” in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).

Nargisse Benkabbou · NYT Cooking

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.