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Aromatic Sunday lunch

Moroccan dining table

Aromatic Sunday lunch

Click here for a printer-friendly version of this article (includes all recipes, each on a separate page)


Sunday roast, I believe, should be a relaxed affair.  They often involve a cross section of generations and they should hopefully be delightful celebrations of family life.

In my unusual take on a roast chicken, accentuating the delicate flavour of the chicken rather than swamping it, the subtle notes of saffron, cumin and velvety lemon lift the chicken and create the juices for a wonderful gravy.


Saffron and preserved lemon-infused roast chicken

Curly cabbage with cumin

Buttered carrots with fresh coriander

Roast potatoes


Honey and cinnamon cheesecake


Click here for a PDF version of this menu, for you to print and use on the day!


The recipes are listed below, please click on each to bring up a printable version.

Wine notes

I have listed below some of the wines I personally feel would match the food.

  • Main - A smooth Pinot Noir, New Zealand or French.  I think chicken is quite subtle and the lighter style red sets the tone.

Planning ahead

Ideally the cheesecake should be made the day before.

Setting the scene

Bring a dash of Moroccan sunshine to your table with some of our brightly coloured traditional serving plates and bowls, in cheerful yellow, bold turquoise and dazzling blue.  They add an instant touch of Morocco to your table.

Key ingredients

The ingredients listed below are available from Maroque.

Preserved lemons (Ref. 70-40-036) [more...]

Preserved lemons

Qty: 400gm jar

Price: £7.75

Cinnamon sticks (Ref. 70-20-027) [more...]

Cinnamon sticks 6"

Qty: 50gm

Price: £2.25

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