Ruthanna posted this one a while back and you might enjoy trying it. I've enjoyed all of her recipes:
MOROCCAN CHICKEN AND OLIVES

1 recipe of Velvet Chicken, cut into 3/ 4 inch chunks
Good quality olive oil
1 1/ 2 cups very finely minced onions
3/ 4 tsp. ground cumin
1/ 2 tsp. paprika
1/8 tsp. cayenne pepper or crushed red pepper flakes
1/ 4 tsp. sugar
2 Tbsp. fresh lemon juice
2 cloves finely minced garlic
1/ 4 cup finely chopped green olives
1/ 3 cup minced fresh parsley
Cooked rice or couscous

Heat 1/ 4 cup olive oil in large heavy skillet over medium-high heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with slotted spoon and set aside. Add enough oil to skillet to equal 1/ 3 cup. Add onions and saute over medium heat until tender (do not brown). Meanwhile, combine remaining ingredients (except chicken and rice), and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constantly, about 1 minute. Serve over rice or couscous. Can be served hot or at room temperature.

VELVET CHICKEN

4 large boneless chicken breasts, cut as desired for recipe
3/ 4 tsp. salt
1/ 2 tsp. freshly ground black pepper
4 tsp. vegetable oil
4 tsp. cornstarch
1 unbeaten egg white

Cut chicken into cubes, strips, chunks or as needed for recipe. Put chicken in non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking.

RL`

I've made this one from Food and Wine but used rosewater in place of the orangewater:
Moroccan Rice Pudding with Toasted Almonds
MAKE-AHEAD
ACTIVE TIME: 25 MIN
TOTAL TIME: 1 HR PLUS 1 HR COOLING TIME
SERVES: 6
Rice pudding is prepared in one form or another all over the eastern Mediterranean. This Moroccan version is particularly delicious, perhaps because the rice is cooked in two stages; first it's boiled in water, then it's simmered in milk.
ingredients
3/4 cup arborio rice
1 1/2 cups water
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups whole milk
3/4 cup confectioners' sugar
1 tablespoon orange-flower water (optional)
1/2 cup blanched almonds

directions
In a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Transfer the rice to a medium saucepan. Add the water and salt and bring to a boil. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.
Stir in the milk and sugar and bring to a boil over moderate heat. Cook, stirring occasionally, until the rice is tender, about 7 minutes. Stir in the orange-flower water and simmer for 1 minute. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.
Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes. Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.
MAKE AHEAD The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

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North African

Recipe by Anissa Helou
From Modern Mediterranean Kitchen : Anissa Helou
This recipe originally appeared in March, 2004.

She probably had this in sausage form with couscous:

MERGUEZ (serves 4)
1 lb lean ground lamb
3/4 tsp ground cumin
1/2 tsp thyme
1/8 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1 tsp minced garlic
Pepper to taste
1 TBL vegetable oil
1 TBL butter, melted

In a mixing bowl, combine the lamb, cumin, thyme, nutmeg, red pepper flakes, garlic & pepper. Blend well w/your fingers.
Shape teh mixture into 4 patties of equal size. Uf using a grill, preheat it to high & brush the grill surface with oil. If a skillet is used, use a nonstick pan. Add the oil to the skillet & cook the patties 3-4 minutes on 1 side. Turn & cook the other side 3-4 minutes or to the desired degree of doneness. Transfer patties to a plate & brush the top of each with melted butter & serve.~~

MOROCCAN-STYLE CHICKEN (serves 4)
1 lemon
3 lb frying chicken, cut in serving pieces
Salt & pepper to taste
2 TBL butter
2 TBL olive oil
2 shallots or green onions, finely chopped
1/2 tsp minced garlic
3/4 cup chicken stock
1/4 cup chopped parsley
1 tsp oregano

Cut lemon rind (yellow part only, not the white) into very thin strips with a vegetable parer. Reserve. Squeeze the lemon & reserve the juice.
Sprinkle the chicken parts w/salt & pepper. Heat the butter & oil in a skillet. Brown the chicken pieces in it on all sides & transfer them to a warm plate.
Add the shallots & garlic to teh skillet in which the chicken was browned. Cook, stirring until golden. Add the stock & stir to dissolve all brown particles clinging to the bottom of skillet. Cook until the liquid is reduced by half.
Return the chicken to the skillet & sprinkle w/the parsley, oregano, lemon rind & lemon juice. Cover & cook slowly for about 30 minutes, until the chicken is tender.~~Craig Claiborne

Check the site below for a ton of great-souding recipes also.

Here is a link that might be useful: Moroccan recipes

I happily offer this recipe:

Recipe from Renée Adler Ascher's kitchen

Moroccan Chicken Salad

Source: Website
Servings: 6 as a main dish salad or 10 Â12 as a buffet item
Prep and cooking time: with chicken pre-cooked, about 35 minutes

R.A. Notes: This is a spicy dish, a great way to use soup chicken, and a perfect buffet item. Made it in January 2003Âwould be great for summer.

Ingredients:

2 whole chicken breasts (I used both white and dark meat from soup chickens, yield about 5 cups of shreaded meat)
1 green pepper, thinly sliced (I used 1/2 green and half red for color)
1 red onion, thinly sliced
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons minced garlic
1/4 cup lemon juice
1/4 cup red wine
1 cup chicken broth
2 tablespoons vegetable oil
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced olives (I omitted these)

Instructions:
 In a medium saucepan, poach chicken until tender. Cool, remove skin and bones. Shred the meat into bite-size pieces.
 In a large bowl, combine chicken, pepper, and onions. Cover and refrigerate.
 In a medium bowl, combine remaining ingredients, except olives; mix until well combined.
 Spoon chicken mixture onto individual dinner plates. Spoon dressing mixture over the top; sprinkle with olives. (NOTE: I tossed the whole thing together and let the flavors marry, served it in a large bowl.)

Codified January 2003
Filed as Salads and Dressings