Moroccan Chermoula Marinade

chermoya marinade

Chermoula marinade or sauce is a Moroccan staple. It’s rich in flavor with all the exotic spices. Turmeric we LOVE as its a wonderful anti-inflammatory! Great when trying to reduce inflammation anywhere in your body. SO not only does this taste wonderful~it’s good for you!

It’s great over chicken wings, thighs, drumsticks, lamb chops, even meatballs! Great for an appetizer or served as a main dish over fish, chicken, beef or lamb. If you do try it let us know how you served it!

Chermoula Marinade

1 heaping Cup of parsley leaves washed and rough chopped

1 heaping Cup of cilantro leaves washed and rough chopped

1 red onion chopped (1 heaping cup)

4 large garlic cloves rough chopped or sliced

1 Tbsp ginger minced

1 Tbsp cumin

1 Tbsp turmeric

½ tbsp chili powder

½ tsp paprika

1 tsp sea salt

2/3 cup cold pressed unrefined organic olive oil

Juice of 1 lemon (1/4 -1/3 C)

Method:

  • Sauté the red onion in 1 tbsp of olive oil until soft.
  • Add garlic and ginger cook for 2 minutes.
  • Add the spices: cumin, turmeric, chili powder and paprika and cook for another 2 minutes over low heat.
  • Place all ingredients into food processor or blender.
  • Blend until everything is incorporated. DO NOT KEEP MOTOR RUNNING as it will be too liquid. You want it to remain colorful and a bit chunky.

GREAT as a marinade for chicken wings! Simply coat them in the marinade and place marinated wings on a parchment lines baking tray. Bake at 375-400 degrees for 20-30 minutes until crisp and cooked through.

Other uses: Baked fish, chicken thighs, lamb chops, shanks or roast.

Leftovers are great to freeze.

More Chicken wing ideas: https://www.currygirlskitchen.com/sweet-asian-chicken-wings/

Moroccan baked whitefish

 

Moroccan Chermoula Turkey Chop over a bed of millet pilaf. Served with a kale, caramelized fennel, and pecan salad

 

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