Put the lentils and fenugreek seeds into two separate bowls of cold water and allow them to soak overnight, or for at least six hours. When the chicken has marinated, remove the pieces from the ...

It's a slow-cooked delight of tender chicken and lentils, infused with a symphony of Moroccan spices, and served over shredded msemen, a traditional flatbread. This dish is a staple in Moroccan ...

This easy Moroccan-style soup creates a great base ... Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant ...

Mujadara is a Middle Eastern dish of lentils and rice topped with crispy fried onions. Andi Oliver uses bulghur wheat instead of rice for a Moroccan twist and serves it with tamarind chicken thighs.

This vegan harira soup is a plant-based twist on the beloved Moroccan classic, loaded with lentils, chickpeas, veggies, rice, and warm spices. Packed with protein, fiber, and vibrant flavors ...