Moroccan Chermoula Marinade
A vibrant, aromatic Moroccan herb and spice marinade, traditionally paired with fish but also excellent with chicken or vegetables. This versatile sauce adds deep flavor to many dishes.
Ingredients
- 1.5 cup fresh coriander chopped
- 1.5 cup fresh flat leaf parsley chopped
- 4 tbsp minced garlic
- 1 tsp ground sweet paprika
- 1 tsp ground cumin
- 0.5 tsp chili flakes optional
- 0.25 cup olive oil
- 2 tbsp lemon juice freshly squeezed
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
Instructions
- Combine chopped fresh coriander, flat leaf parsley, minced garlic, ground sweet paprika, ground cumin, and chili flakes (if using) in a food processor or mortar and pestle.
- Add olive oil and fresh lemon juice to the mixture.
- Process or pound until a coarse paste forms. Do not over-process; a slightly chunky texture is desired.
- Season the chermoula with salt and black pepper to taste.
- Use immediately as a marinade or store in an airtight container in the refrigerator for up to 3-5 days.
Notes
For best results, allow fish or chicken to marinate in the chermoula for at least 30 minutes, or ideally several hours in the refrigerator. For cooking, use an ovenproof tagine or a lidded casserole dish for baking, or grill/pan-fry marinated ingredients. Chermoula can be stored in an airtight container in the refrigerator for up to 5 days.