Chermoula is the main marinade used in Moroccan cooking. A complex and exotic mix of fragrant spices and herbs, it adds an instant kick to beef, chicken or seafood. Chef Hassan M’Souli, from Out of Africa restaurant, shares his recipe.
- 1 tbsp dried crushed chilli
- 1 tbsp sweet paprika
- 1 tsp chopped ginger
- ½ tsp saffron threads
- 2 onions, diced
- 2 bay leaves
- 1 tbsp ground cumin
- 2 garlic cloves, chopped
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped coriander (cilantro)
- ½ preserved lemon, thinly sliced
- 125 ml (½ cup) olive oil
- ½ lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
This recipe will make 3 cups. The chermoula can be stored in the refrigerator for up to 7 days.
Combine all the ingredients thoroughly, then stand for 30 minutes to allow the flavours to develop. Serve alongside or stirred through beef, chicken or seafood dishes.