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CHERMOULA - MOROCCAN MARINADES
For Poultry:
1 Spanish onion, peeled and coarsely grated
4 cloves garlic, peeled and finely chopped
1 packet saffron powder
1 tsp powdered ginger
6 sprigs flat leaf parsley
6 sprigs coriander
1 tsp fresh ground black pepper
1 1/2 tsp coarse salt
6 Tbsp olive oil
For Fish:
1 large sweet onion, peeled and finely chopped
4 small cloves of garlic, peeled and finely chopped
1/2 tsp powdered cumin
1/4 tsp sweet red pepper
1/8 tsp hot red pepper
1 packet (1/2 tsp) saffron powder
6 Tbsp each chopped fresh coriander and flat leaf parsley
6 Tbsp olive oil
Juice of 1/2 lemon
Salt to taste
Omit saffron for lamb or beef; add cinnamon for game. Let marinate 2 hours or overnight. |
