![]() Serve the potatoes and chicken together, with a cilantro garnish (and maybe some feta or goat cheese), and you and your friends are in for a treat! As previously mentioned, drizzle the drippings over oven roasted potatoes and onions. Then bake on 350 F, along with all of the marinade, in a foil pouch or partially covered baking dish, until done (an internal temp of 165 F is recommended). (And then to drizzle the reduced drippings over oven-roasted potatoes and onions!) Simply coat your favorite chicken parts (boneless breast is quite common, though thigh meat is much more flavorful) in a very generous helping of Chermoula and let set for an hour or two (or more) to marinate. Turns out that's not the case- it's excellent! (In fact, if you eliminated the oil and added some diced tomatoes it could also be used as an excellent salsa.)Īs for how to use Chermoula, there are plenty of ideas to be found online, but one way in particular that I like is to use it as a marinade for baked chicken**. It seemed to have about half the oil it needed and twice the lemon and chili flakes. Looking at the recipe before I made it, I honestly didn't expect to like it. (You could use a food processor, but this is how they outlined it on their website, and I wanted to follow their recipe as closely as possible, so I opted not to.) Simply mince everything up finely and mix it up in a bowl. *If you don't have smoked paprika you can sub regular (which is what I did), but smoked is definitely recommended. Juice of 1 lemon (or 1/2 preserved lemon, juice and flesh) Small bunch cilantro (1/2 cup finely chopped) The spoon on top is the recipe from Choosy Beggars. Today's first recipe is for the online one, the other (my) two follow behind. I've been taste-testing some different fresh Chermoula recipes and have found at least one really excellent recipe online, and made up a couple of my own that I'm also proud of. Even more so if you mix it with the Orange-Cardamom marinade from one of my previous posts! You *will* impress your friends and loved ones if you make them a dish with it. That needs to change, because Chermoula is easy to make and tastes amazing. And while it's been slowly making it's way into into American cooking over the last several years (the NY Times posted a recipe in 2009), it's still not very well known around here, even among folks who cook for a living. I've been kinda busy and totally forgot about them.Īs you know, Chermoula is a popular condiment/marinade in Moroccan cooking, especially with fish. How's about some Chermoula recipes, y'all? Yeah, I know I'm a good bit behind in posting these.
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