Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes.
Makes about 1/2 a cup.
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|1 cup||Coriander, roughly chopped|
|¼ cup||Parsley, roughly chopped|
|4 cloves||Garlic, chopped|
|1||Lemon, zested and juiced|
|1 tbsp||White vinegar|
|1 tbsp||Ground cumin|
|1½ tsp||Ground coriander|
|2 tsp||Smoked paprika|
|1||Red chilli, large, chopped|
|4 tbsp||Olive oil|
Blend all ingredients in a food processor or blender until well combined. Alternatively bash all ingredients together in a large mortar and pestle.
Chermoula grilled chicken
Marinate boneless skinless chicken thighs in chermoula paste for an hour or overnight. Season with salt then grill or barbecue on high heat.
Chermoula fish stew
Cook 1 diced onion in a drizzle of olive oil in a fry pan until soft (3-4 minutes), then add chermoula paste and fry a further 1 minute. Add 1 can crushed tomatoes, 1 ¼ cups fish or chicken stock and ½ cup pitted green olives, roughly chopped. Bring to a boil, then simmer for 10minutes before adding 600g fresh firm-fleshed white fish (e.g. warehou, bluenose, monk fish, trevally, hapuku), cut into 3cm chunks. Continue to cook for a further 3 minutes or until fish is just cooked through. Season to taste with salt and pepper and garnish with fresh coriander.
Roast pumpkin salad with chermoula yoghurt dressing
Roast chunks of pumpkin and red onion tossed with with a drizzle of olive oil, honey and salt and pepper, until soft and slightly caramelised. Toss with a roast almonds and salad leaves and drizzle with a dressing made of natural unsweetened yoghurt mixed with chermoula paste to taste.