33 Scrumptious Dinner for Eight Delightful Recipes

Busy weeknights call for delicious, stress-free dinners that bring everyone to the table with smiles. Whether you’re craving cozy comfort food, fresh seasonal favorites, or quick meals that come together in a flash, we’ve gathered 33 scrumptious recipes perfect for feeding your crew of eight. Get ready to find your new go-to dishes—let’s dive into these delightful dinner ideas!

Herb-Crusted Prime Rib Roast with Garlic Mashed Potatoes

Nothing beats that moment when you carve into a perfectly cooked prime rib. Now you can create that restaurant-quality magic at home with this herb-crusted beauty. Get ready for the most impressive holiday centerpiece you’ll ever make.

Ingredients

– 1 (5 lb) prime rib roast
– 3 tbsp olive oil
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 3 tbsp fresh rosemary
– 3 tbsp fresh thyme
– 6 garlic cloves
– 3 lbs Yukon Gold potatoes
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 tsp salt

Instructions

1. Remove prime rib from refrigerator 2 hours before cooking to bring to room temperature.
2. Preheat oven to 450°F and position rack in lower third of oven.
3. Pat roast completely dry with paper towels for better crust formation.
4. Combine olive oil, kosher salt, black pepper, chopped rosemary, and chopped thyme in small bowl.
5. Rub herb mixture evenly over entire surface of prime rib roast.
6. Place roast fat-side up in roasting pan fitted with rack.
7. Roast at 450°F for 15 minutes to sear the exterior.
8. Reduce oven temperature to 325°F without opening oven door.
9. Continue roasting until internal temperature reaches 120°F for rare or 130°F for medium-rare, about 2-2.5 hours.
10. While roast cooks, peel and quarter potatoes, then place in large pot.
11. Cover potatoes with cold water and add 1 tsp salt.
12. Bring potatoes to boil over high heat, then reduce to simmer for 15-20 minutes until fork-tender.
13. Drain potatoes completely and return to hot pot to evaporate excess moisture.
14. Press garlic cloves through garlic press directly into potatoes.
15. Heat heavy cream and butter in saucepan until butter melts and mixture is warm.
16. Mash potatoes while gradually adding warm cream mixture until smooth and creamy.
17. Remove prime rib from oven when target temperature is reached and transfer to cutting board.
18. Tent loosely with foil and let rest 30 minutes before slicing to allow juices to redistribute.
19. Carve roast against the grain into 1-inch thick slices.

Dive into that incredible crust giving way to juicy, pink perfection inside. The garlic mashed potatoes provide the creamiest contrast to each savory bite. Serve thick slices with extra pan juices drizzled over everything for maximum flavor impact.

Balsamic-Glazed Chicken Thighs with Roasted Vegetables

Viral-worthy and utterly delicious, these balsamic-glazed chicken thighs transform simple ingredients into a showstopping meal. Roast vegetables alongside for a complete, flavor-packed dinner that’s sure to impress.

Ingredients

• 2 lbs chicken thighs
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red onion, sliced

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels for crispier skin.
3. Whisk together balsamic vinegar, olive oil, honey, minced garlic, dried thyme, salt, and black pepper in a small bowl.
4. Toss halved baby potatoes, broccoli florets, and sliced red onion with 2 tablespoons of the balsamic glaze mixture in a large bowl.
5. Spread vegetables in a single layer on a large, rimmed baking sheet.
6. Place chicken thighs skin-side up on the baking sheet among the vegetables.
7. Brush the remaining balsamic glaze generously over the chicken thighs.
8. Roast in the preheated oven for 35 minutes.
9. Check the internal temperature of the thickest chicken thigh with a meat thermometer to ensure it reaches 165°F.
10. For extra caramelization, broil on high for 2–3 minutes until the chicken skin is deeply browned and sticky.
11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Buttery chicken thighs meet sweet, tangy glaze in this unforgettable dish. The roasted vegetables soak up all the delicious pan juices, creating a caramelized, tender bite in every forkful. Serve it over creamy polenta or with crusty bread to mop up every last drop of that glossy balsamic sauce.

Seafood Paella with Saffron and Peas

Ready to transport your taste buds straight to the Spanish coast? This seafood paella packs bold flavor and vibrant color into every bite. Grab your largest skillet and let’s dive in.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 ½ cups short-grain rice
• 1 tsp smoked paprika
• ½ tsp saffron threads
• 4 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 lb mussels, scrubbed
• 1 cup frozen peas
• 1 lemon, cut into wedges
• ¼ cup chopped parsley

Instructions

1. Heat olive oil in a 12-inch paella pan or wide skillet over medium-high heat.
2. Sauté diced onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in short-grain rice, coating it evenly with oil.
5. Sprinkle smoked paprika and saffron threads over the rice.
6. Pour in chicken broth and bring to a simmer.
7. Reduce heat to medium-low and cook uncovered for 15 minutes without stirring to develop the prized socarrat crust.
8. Arrange shrimp and mussels evenly over the rice.
9. Scatter frozen peas across the surface.
10. Cover the pan and cook for 8-10 minutes until mussels open and shrimp turn pink.
11. Discard any mussels that remain closed.
12. Remove from heat and let rest for 5 minutes.
13. Garnish with chopped parsley and lemon wedges.

What makes this paella unforgettable is the contrast between tender rice, briny seafood, and sweet peas. The crispy bottom layer adds satisfying texture against the saffron’s floral notes. Serve it family-style right in the pan with extra lemon for squeezing over top.

Classic Lasagna with Ricotta and Spinach

Kick your weeknight dinner game into high gear with this layered masterpiece. Forget the frozen stuff—this lasagna delivers serious comfort with creamy ricotta and fresh spinach in every bite. Get ready for the most satisfying bake of your life.

Ingredients

– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 24 oz jar marinara sauce
– 15 oz ricotta cheese
– 10 oz frozen spinach, thawed and drained
– 1 egg
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella
– 1/2 cup grated Parmesan
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground beef, breaking it up with a spatula, and cook for 8 minutes until browned.
6. Pour in marinara sauce, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then simmer for 10 minutes.
7. In a separate bowl, combine ricotta, drained spinach, and 1 egg until fully incorporated.
8. Spread 1/2 cup meat sauce evenly across the bottom of a 9×13 inch baking dish.
9. Arrange 4 lasagna noodles in a single layer over the sauce.
10. Spread half the ricotta mixture evenly over the noodles.
11. Sprinkle 2/3 cup mozzarella over the ricotta layer.
12. Repeat layers: sauce, noodles, remaining ricotta, and another 2/3 cup mozzarella.
13. Top with final layer of noodles and remaining meat sauce.
14. Cover with remaining 2/3 cup mozzarella and 1/2 cup Parmesan.
15. Cover tightly with foil and bake for 25 minutes.
16. Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
17. Let rest for 15 minutes before slicing—this prevents a soupy mess.

You’ll love the contrast between the rich meat sauce and creamy spinach filling in each perfect square. That golden cheese crust gives way to tender noodles that hold their structure beautifully. Try serving squares alongside a crisp arugula salad for the ultimate comfort food experience.

Grilled Salmon with Lemon-Dill Sauce and Asparagus

Ready to upgrade your dinner game? This grilled salmon with lemon-dill sauce and asparagus delivers restaurant-quality results in under 30 minutes. Fire up that grill and get ready for the most flavorful, flaky fish you’ve ever made.

Ingredients

– 4 salmon fillets (6 oz each)
– 1 lb asparagus
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup Greek yogurt
– 2 tbsp fresh dill
– 1 lemon
– 2 garlic cloves

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Trim the tough ends from the asparagus spears.
3. Place asparagus on a baking sheet and drizzle with 1 tablespoon olive oil.
4. Season asparagus with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Pat salmon fillets dry with paper towels to ensure crispy skin.
6. Brush salmon with remaining 1 tablespoon olive oil.
7. Season salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
8. Place salmon skin-side down on the hot grill.
9. Grill salmon for 6-8 minutes without moving to develop grill marks.
10. Add asparagus to the grill alongside the salmon.
11. Flip salmon carefully using a spatula after the skin releases easily.
12. Grill salmon for another 4-5 minutes until internal temperature reaches 145°F.
13. Grill asparagus for 8-10 minutes, turning occasionally until tender-crisp.
14. Zest the lemon and set aside for the sauce.
15. Juice the lemon into a small bowl.
16. Mince garlic cloves finely.
17. Chop fresh dill leaves.
18. Combine Greek yogurt, lemon juice, lemon zest, minced garlic, and chopped dill in a bowl.
19. Whisk the sauce ingredients until smooth and well-combined.
20. Remove salmon and asparagus from the grill when cooked through.

Serve immediately with the bright lemon-dill sauce drizzled over the flaky salmon. The creamy sauce perfectly balances the rich fish, while the grilled asparagus adds satisfying crunch. For an extra pop, garnish with additional dill sprigs and lemon wedges.

Slow-Cooked Beef Stroganoff with Egg Noodles

Craving comfort food that basically cooks itself? This slow-cooked beef stroganoff transforms tough cuts into melt-in-your-mouth perfection. Creamy, savory, and ridiculously easy—your weeknight dinner game just leveled up.

Ingredients

– 2 lbs beef chuck roast
– 1 tbsp olive oil
– 1 large yellow onion
– 8 oz cremini mushrooms
– 3 cloves garlic
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 12 oz wide egg noodles
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Cut beef chuck roast into 1-inch cubes and pat completely dry with paper towels.
2. Season beef cubes evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear beef cubes in a single layer for 3 minutes per side until deeply browned.
5. Transfer seared beef to slow cooker insert.
6. Thinly slice 1 large yellow onion and 8 oz cremini mushrooms.
7. Mince 3 cloves garlic.
8. Add sliced onions and mushrooms to the same skillet and cook for 5 minutes until softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour 1 cup beef broth into skillet, scraping up all browned bits from the bottom.
11. Add 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard to the skillet mixture.
12. Transfer everything from skillet to slow cooker over the beef.
13. Cover slow cooker and cook on LOW for 7 hours until beef is fork-tender.
14. Whisk 2 tbsp all-purpose flour into 1 cup sour cream until completely smooth.
15. Stir sour cream mixture into the slow cooker until fully incorporated.
16. Cook uncovered on HIGH for 15 minutes until sauce thickens.
17. Meanwhile, cook 12 oz wide egg noodles according to package directions until al dente.
18. Drain noodles thoroughly and divide among serving bowls.
19. Ladle beef stroganoff over cooked egg noodles.
20. Garnish with 2 tbsp chopped fresh parsley.

Buttery egg noodles soak up that luxurious sauce while tender beef practically dissolves on your tongue. The mushrooms add earthy depth that balances the tangy creaminess perfectly. Try serving it in shallow bowls with extra parsley and a crusty baguette for dipping into every last drop of sauce.

Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans

Whip up these vibrant stuffed peppers that’ll have everyone asking for seconds. Packed with protein-rich quinoa and hearty black beans, they deliver serious flavor without the meat. Your new go-to weeknight dinner just dropped.

Ingredients

– 4 large bell peppers
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, rinsed
– 1 cup corn kernels
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove seeds and membranes.
3. Arrange pepper halves cut-side up in a 9×13-inch baking dish.
4. Rinse quinoa thoroughly in a fine-mesh strainer to remove bitter saponins.
5. Combine quinoa and vegetable broth in a medium saucepan.
6. Bring to a boil over high heat, then reduce to low and cover.
7. Simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
8. Heat olive oil in a large skillet over medium heat.
9. Sauté diced onion for 5 minutes until translucent.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Stir in black beans, corn, cumin, chili powder, and salt.
12. Cook for 3 minutes until heated through.
13. Combine quinoa mixture with bean mixture in a large bowl.
14. Stir in 3/4 cup shredded cheese and chopped cilantro.
15. Spoon filling evenly into pepper halves, packing it down firmly.
16. Sprinkle remaining 1/4 cup cheese over stuffed peppers.
17. Pour 1/2 cup water into the bottom of the baking dish around peppers.
18. Cover dish tightly with aluminum foil.
19. Bake at 375°F for 30 minutes.
20. Remove foil and bake for 10 more minutes until cheese is golden and peppers are tender.
21. Let rest for 5 minutes before serving.
You’ll love the tender-crisp peppers giving way to the fluffy quinoa filling. That melty cheese crust adds the perfect richness against the smoky spices. Try topping with avocado slices or a dollop of Greek yogurt for extra creaminess.

Lemon Herb Roasted Chicken with Root Vegetables

Tired of boring chicken dinners? Transform your weeknight with this vibrant lemon herb roasted chicken that caramelizes to perfection alongside sweet root vegetables. Get ready for the juiciest bird you’ve ever made—no fancy skills required.

Ingredients

– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 3 cloves garlic, minced
– 1 lemon, sliced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large carrots, chopped into 1-inch pieces
– 2 parsnips, chopped into 1-inch pieces
– 1 large sweet potato, chopped into 1-inch cubes
– 1 red onion, cut into wedges

Instructions

1. Preheat your oven to 425°F and position the rack in the center.
2. Pat the chicken completely dry with paper towels—this ensures crispy skin.
3. Rub the entire chicken with 1 tablespoon olive oil, including under the skin.
4. Combine rosemary, thyme, garlic, salt, and pepper in a small bowl.
5. Season the chicken cavity and exterior with the herb mixture.
6. Stuff the cavity with lemon slices to infuse flavor from the inside.
7. Truss the chicken legs with kitchen twine for even cooking.
8. Toss carrots, parsnips, sweet potato, and red onion with remaining 1 tablespoon olive oil in a roasting pan.
9. Arrange vegetables in a single layer around the chicken.
10. Roast for 20 minutes at 425°F to start crisping the skin.
11. Reduce oven temperature to 375°F and continue roasting for 45 minutes.
12. Check internal temperature—insert thermometer into the thickest part of the thigh until it reads 165°F.
13. If vegetables aren’t tender, remove chicken and continue roasting vegetables for 10-15 minutes.
14. Let the chicken rest on a cutting board for 15 minutes before carving—this keeps juices locked in.
15. Carve chicken and serve immediately with roasted vegetables.

What emerges is crackling-skinned chicken with herb-flecked, impossibly moist meat that pulls clean from the bone. The vegetables caramelize into sweet, tender chunks that soak up the lemony pan juices. Serve it family-style right in the roasting pan for maximum rustic appeal, or shred leftovers into grain bowls tomorrow.

Pork Tenderloin with Apple Chutney and Brussels Sprouts

Elevate your weeknight dinner game with this stunning pork tenderloin. Sear the pork to golden perfection, then roast alongside caramelized Brussels sprouts. Finish with a quick apple chutney that brings sweet-tangy vibes to every bite.

Ingredients

• 1.5 lb pork tenderloin
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb Brussels sprouts, halved
• 2 apples, diced
• 1/4 cup red onion, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork tenderloin completely dry with paper towels for better browning.
3. Rub the pork with olive oil, then season evenly with salt and black pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes.
5. Sear the pork for 3 minutes per side until deeply golden brown.
6. Arrange halved Brussels sprouts around the pork in the skillet.
7. Transfer the skillet to the preheated oven and roast for 18 minutes.
8. While roasting, combine diced apples, red onion, apple cider vinegar, brown sugar, and cinnamon in a saucepan.
9. Simmer the chutney over medium-low heat for 12 minutes, stirring occasionally until apples soften.
10. Remove the pork from the oven and check that the internal temperature reaches 145°F using a meat thermometer.
11. Let the pork rest on a cutting board for 5 minutes to redistribute juices.
12. Slice the pork into 1-inch thick medallions against the grain for maximum tenderness.
13. Serve the pork medallions over Brussels sprouts and top generously with apple chutney.

Outrageously tender pork meets crisp-tender sprouts and chunky sweet-spiced chutney. The contrast between savory pork and tangy apples creates a flavor explosion that feels fancy but comes together effortlessly. Serve it family-style on a large platter for a stunning centerpiece, or pack the components separately for next-level lunchbox vibes.

Butternut Squash Risotto with Parmesan and Sage

Risotto doesn’t have to be intimidating—this creamy butternut squash version comes together with bold flavors and minimal fuss. Roast that squash to caramelized perfection, then stir in aromatic sage and nutty Parmesan for a restaurant-worthy bowl. Ready in under an hour, it’s the ultimate cozy dinner upgrade.

Ingredients

– 1 medium butternut squash
– 2 tbsp olive oil
– 1 small yellow onion
– 2 cloves garlic
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 8 fresh sage leaves
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Peel the butternut squash, remove seeds, and cut into ½-inch cubes.
3. Toss squash with 1 tbsp olive oil, spread on a baking sheet, and roast for 25 minutes until tender and lightly browned.
4. Heat vegetable broth in a saucepan and keep it simmering on low—warm broth helps the rice absorb liquid evenly.
5. Dice the onion and mince the garlic.
6. Heat remaining 1 tbsp olive oil in a large pot over medium heat.
7. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
8. Add Arborio rice and stir constantly for 2 minutes to toast the grains.
9. Pour in white wine and cook, stirring, until the liquid is fully absorbed.
10. Add 1 cup of warm broth and stir continuously until absorbed.
11. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for about 20–25 minutes total.
12. Test the rice for doneness—it should be creamy with a slight bite (al dente).
13. Stir in roasted squash, Parmesan, butter, salt, and pepper.
14. In a small skillet, heat 1 tsp olive oil over medium-high and fry sage leaves for 30 seconds until crisp.
15. Garnish risotto with crispy sage leaves before serving.

Creamy with tender squash pockets and crispy sage, this risotto balances sweet and savory notes beautifully. Serve it alongside grilled chicken or topped with toasted walnuts for extra crunch—leftovers reheat well with a splash of broth to restore creaminess.

Thai Green Curry with Chicken and Jasmine Rice

Nailing that perfect Thai takeout flavor at home just got easier. Grab your wok and let’s transform simple ingredients into an aromatic masterpiece that’ll have everyone begging for seconds.

Ingredients

– 1 lb boneless chicken thighs
– 2 tbsp vegetable oil
– 3 tbsp green curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 cup jasmine rice
– 1 ¾ cups water
– 1 red bell pepper
– 1 cup Thai eggplant
– ¼ cup Thai basil leaves
– 2 lime wedges

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear.
2. Combine rinsed rice with 1 ¾ cups water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes.
4. Remove rice from heat and let stand covered for 10 minutes to steam.
5. Cut 1 lb boneless chicken thighs into 1-inch cubes.
6. Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
7. Add 3 tbsp green curry paste and fry for 1 minute until fragrant.
8. Add chicken pieces and cook for 4 minutes, stirring constantly until opaque.
9. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine.
10. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until sugar dissolves.
11. Bring curry to a gentle boil, then reduce heat to maintain a simmer.
12. Slice 1 red bell pepper into thin strips and cut 1 cup Thai eggplant into quarters.
13. Add vegetables to simmering curry and cook for 8 minutes until tender but crisp.
14. Stir in ¼ cup Thai basil leaves just before serving.
15. Fluff cooked rice with a fork and divide between bowls.
16. Ladle hot curry over rice and garnish with 2 lime wedges.

Perfectly balanced between creamy coconut and spicy curry paste, this dish delivers tender chicken and crisp vegetables in every bite. Pile it high in shallow bowls to showcase the vibrant green sauce against white rice, or serve family-style with extra lime wedges for squeezing over individual portions.

Moroccan Lamb Tagine with Apricots and Almonds

Forget boring dinners. Fire up your taste buds with this Moroccan masterpiece that transforms simple ingredients into exotic magic. Feel the warmth of spices and sweet apricots mingle in every unforgettable bite.

Ingredients

– 2 lbs lamb shoulder, cubed
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp cayenne pepper
– 1 cup dried apricots
– 4 cups chicken broth
– 1/2 cup slivered almonds
– 1/4 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Pat lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown lamb in a single layer for 3-4 minutes per side until deeply caramelized.
4. Remove lamb and set aside, leaving drippings in the pot.
5. Add diced onion and cook for 5 minutes until translucent and softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add cumin, coriander, cinnamon, ginger, and cayenne pepper, toasting for 30 seconds to release oils.
8. Return lamb to the pot along with any accumulated juices.
9. Pour in chicken broth, scraping bottom to lift all browned bits for maximum flavor.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until lamb is fork-tender.
11. Add dried apricots and continue simmering uncovered for 20 minutes to soften fruit.
12. Meanwhile, toast slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
13. Stir chopped cilantro into the tagine just before serving to maintain fresh flavor and vibrant color.
14. Season with salt until properly balanced.

Buttery-soft lamb melts against sweet apricots while toasted almonds provide the perfect crunch. Serve this aromatic wonder over couscous to soak up every drop of the spiced sauce, or stuff it into warm pita pockets for a handheld feast that transports you straight to Marrakech.

Conclusion

Whether you’re hosting a dinner party or simply craving something new, these 33 scrumptious recipes for eight offer endless inspiration for memorable meals. We hope you find new favorites to share around your table! Try them out, leave a comment telling us which dish you loved most, and don’t forget to pin this article on Pinterest to save these delightful ideas for your next gathering.