Chermoula by M.Kuehn

posted in: RECIPES 0
A great marinade can be the making of a dish. I love smearing this Moroccan paste on fish but it also makes a wonderful partner with baked aubergine for a stunning veggie option or smothered on some chicken thighs before wrapping in foil and baking for twenty minutes. You’ll never want to buy a commercially made marinade again.
1 bunch of coriander
2 fat cloves of garlic
2 tbs paprika
1 tbs cumin – made from toasting seeds and grinding them
1/2 tsp chili flakes
1/4 tsp saffron threads
3 tbs olive oil
juice of an organic lemon
zest of half a lemon
Good pinch of sea salt
Place the coriander in a pestle and mortar and pound with the garlic and the salt. Add all the other ingredients and mix thoroughly. It’s as easy as that. Spoon into a jar and keep in the fridge  for a few days.

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