First of all, this is a recipe for chermoula (no we can't pronounce it either). Chermoula is a sauce of North African origins. After making it, I was reminded of a pesto, but with more oil. According to my resources, it is a marinade, or used to rub onto meats. I tried it on chicken and was impressed, along with my dining companions. I am looking forward to trying it on fish.
Chermoula
Makes 1½ cups.
Ingredients:
8 garlic cloves
½ cup parsley sprigs
⅓ cup cilantro sprigs
Grated zest of 2 lemons
4 teaspoons paprika
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 cup olive oil
Directions:
Combine the garlic, parsley, cilantro, lemon zest, paprika, chili powder, cumin, and salt in a blender or food processor. Puree mixture on low speed until you get a coarse puree; do not process until smooth. With the food processor running, add oil in a thin, steady stream. Blend until a thick paste forms.
Note: You may want to start with less olive oil. You can always add more. This mixture will keep in the refrigerator for up to 2 weeks.
How I Used Chermoula
Firstly, I butterflied a chicken. I then rubbed the chicken with salt and pepper. After stirring the chermoula, I used about ½ cup to coat the chicken. I placed the chicken on a bed of sweet potatoes and red onions. You can use any vegetable to wish, Yukon gold or russets work well. I am thinking about trying winter squash next.
Preheat the oven to 450°F. Lay the chicken on the vegetables. Cook until the skin has started to brown, turn the oven done to 375°F and cook for another 10 minutes. Finally, turn to 350°F and cook until chicken reaches an internal temperature of 160°F.
