Chermoula: Moroccan Herby Marinade

Chermoula is a zesty, herbaceous, green marinade that packs a punch of flavor and injects brightness into any dish you use it in.

Typically, this marinade is used to spice up fish and/or chicken. And depending on the additional ingredients you have on hand and/or prefer, the mairniade can take on different life forms through color, spice, and flair.

Chermoula marinades can vary in color depending on if you add cayenne or harissa for more of a kick or more green if one chooses to stick with the floral and herbaceous ingredients used like parsley and cilantro.

I think this marinade is perfect in a tagine, or to masrinaste your favorite piece of protein. However, the potato (my favorite carb) takes the flavors of any dippng sauce and breathes a new life into it. Using this sauce as a dip or dressing for your next wedge, fry, or potaot chip will guarantee an empty plate and greasy fingers begging for more.

Enjoy!

Chermoula: Moroccan Herby Marinade

Time: 15 minutes

Yield: about 1 cup of marinade

INGREDIENTS

• 1/2 cup fresh cilantro (finely chopped) or 1 cup (roughly chopped, if using blender/food processor)

• 1/2 cup fresh parsley (finely chopped) or 1 cup (roughly chopped, if using blender/food processor)

• 6 cloves garlic, minced

• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (if using blender/food processor)

• 1/2 teaspoon black peppercorns or 1/4 teaspoon black pepper (if using blender/food processor)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon cayenne pepper

• 1/2 preserved lemon, minced and seeds removed

• juice of 1 lemon

• 1/4 cup extra-virgin olive oil (add additional 2 tablespoons if needed)

• 2 tablespoons water, if needed

DIRECTIONS

If using a food processor:

1. Add the roughly chopped parsley/cilantro, minced garlic, ground cumin, ground black pepper, kosher salt, cayenne, pepper, minced preserved lemon, lemon juice, olive oil, and water. Blend until smooth. Taste and adjust the seasoning per your personal preference.

If using a mortar and pestle and/or hands:

1. Begin by grinding your spices, if using fresh/whole spices. Add the cumin seeds, salt, and black peppercorns to a mortar and pestle. Grind until fine.

2. Finely chop your parsley and cilantro and add it to a large bowl or your mortar and pestle. Add the garlic to the mortar and pestle and mash until a fine paste comes to fruition. Alternatively, you can mince your garlic (I like to use a ceramic garlic grater plate) and add it to the same bowl.

3. Mince your preserved lemons and press into a fine paste using the back of your knife. Add the juice of 1 lemon, olive oil, and water to the ingredients. Using the pestle (or a whisk if using a bowl), grind/stir until everything is combined and you have a slightly liquidy marinade.

4. Use immediately or store in an air-tight container in the fridge for a week. If stored in the refrigerator, the olive oil may solidify. If this happens, leave the marinade out for 30 minutes to come back to room temperature, or (if you’re in a pinch) soak the container in warm water for 10 minutes.

5. Use as a marinade for your fish or chicken or vegetables (perfect in a tagine), serve alongside your favorite veggies, add to your cheeseboard, or use as a dipping sauce for your potato wedges/chips.

6. Dive in!