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.
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