Chermoula for Chicken

June 06, 2016

Chermoula for Chicken

Chermoula for Chicken

(Serves 4)

Chermoula, the herb/ spice marinade, is one of the trademarks of Moroccan cuisine.

There are regional styles and intensities of Chermoula, the one used with fish is milder than the style used with poultry or meat and doesn’t include onion.

Ingredients

 
  • 1 Spanish onion, finely chopped
  • 3 cloves garlic
  • Pinch saffron lightly toasted and crushed or ½ tea powdered
  • ½ tspn ground cumin
  • ½ tspn smoked paprika (sweet or bittersweet)
  • ¼ - ½ tspn “Suzanne Quintner” Harissa (to personal taste)
  • ¼ of a “Suzanne Quintner” Preserved Lemon
  • juice of 1 large lemon
  • 6 tbsp good olive oil
  • 1 small bunch coriander
  • 1 small bunch Italian parsley
  •  

    Method

    Step 1: Put all the above ingredients in food processor and pulse until chopped.

    DO NOT PUREE.

    The traditional way is to chop everything by hand but we do it in the processor with care not to over process.

    Step 2: Marinate your chicken for at least 2 hours. Grill, barbecue or simply fry.

    The balance of flavours is a matter of personal choice. If you are really keen on any of the ingredients just add a little more.

    Recipe by Suzanne Quintner



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