A heavy dose of spices gives North African cuisine its powerful bite and intense aromatics. Here we take full advantage of the spice cabinet with cumin, ginger, paprika, and turmeric in two warming dishes. For the first, create a stew similar to a Moroccan tagine, with chicken thighs and vegetables. Serve it over fluffy couscous or rice to soak up the robust cooking juices. Many North African dishes call for preserved lemons, but in a pinch, we use the rind and juice of an orange for citrus.
On the second night, the browned and braised chicken thighs flavor harira, a nourishing Moroccan soup made with and without meat. The many variations of the bowl range from a vegetarian lentil and chickpea soup to a lamb or chicken version. With an array of spices, chili pepper, and plenty of parsley and cilantro, the pot is loaded with flavor.