Moroccan · Side

Baked Paneer with honey and apricot

This Moroccan Medley leans on honey and apricot to do the heavy lifting. We bake the Paneer for real depth, then bring it together in one pan.

4.4 from 2,742 cooks

Prep12 min

Cook50 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan Members

Moroccan

A aromatic take on Chicken Thigh Bowl, built on ras el hanout and finished the way we like it....

45 min · Medium

Moroccan

Weeknight-friendly Black Bean Broth with the preserved lemon and olive we come back to again...

1 hr 10 min · Advanced

Moroccan Members

Moroccan

This Moroccan Pudding leans on preserved lemon and olive to do the heavy lifting. We char the...

24 min · Easy

Moroccan Members

Moroccan

The kind of Moroccan plate you make on repeat. honey and apricot, a proper roast, and a finish...

38 min · Medium