A taste of Morocco: try these impressive North African dishes for a feast of flavour.

The spicy aromas of this North African cuisine waft enticingly through our kitchen this week.

SLOW-ROASTED CHICKEN TAGINE WITH DATES AND FRESH MINT

Morocco is famous for its stews named after the tagines (pots with conical lids) in which they’re cooked. We made ours in a lidded casserole but use a tagine if you have one.

(PHOTO: Misha Jordaan)

TIP Morocco is famous for its stews named after the tagines (pots with conical lids) in which they’re cooked. We made ours in a lidded casserole but use a tagine if you have one.

CHERMOULA-MARINATED CAULIFLOWER AND PEPPER SALAD

This salad is fresh, spicy and deliciously crisp. Make a large bowl and keep it in the fridge for a quick summer meal or a side dish for a braai.

(PHOTO: Misha Jordaan)

TIP Mix through and serve or keep in the fridge for up to 3 days.

HARISSA-MARINATED BEEF KEBABS

Spicy harissa paste is widely used in Morocco. We use it to add a kick to these zesty kebabs – which can be fried on the stovetop or braaied for a deliciously smoky flavour.

(PHOTO: Misha Jordaan)

TIP Serve with lemon wedges

CHICKEN PAN PIE WITH SPICY TOMATO SALAD

A perfect summer version of a satisfying chicken pie. The filling is deliciously light and the pie is topped with a sprinkling of sesame seeds for extra crunch. You can even use leftover braaied or roast chicken in the recipe.

(PHOTO: Misha Jordaan)

TIP Slice the pie and serve with the salad.

APRICOT, ALMOND AND CHICKPEA COUSCOUS SALAD

Couscous and chickpeas are Moroccan staples. Our salad is speckled with dried apricots and fresh herbs.

(PHOTO: Misha Jordaan)

TIP Sprinkle the almonds and parsley on top just before serving.

MOROCCAN DOUGHNUTS

Simple but delicious! These doughnuts aren’t overly sweet – an ideal treat for the whole family.

(PHOTO: Misha Jordaan)

TIP Serve warm or at room temperature.