Photo by Tamara West
Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes. Makes about ½ a cup.
Blend all ingredients in a food processor or blender until well combined. Alternatively bash all ingredients together in a large mortar and pestle. Use your chermoula paste for:
Chermoula grilled chicken
- Marinate boneless skinless chicken thighs in chermoula paste for an hour or overnight.
- Season with salt then grill or barbecue on high heat.
Chermoula fish stew
- Cook 1 diced onion in a drizzle of olive oil in a frying pan until soft (3-4 minutes), then add chermoula paste and fry a further 1 minute.
- Add 1 can crushed tomatoes, 1 ¼ cups fish or chicken stock and ½ cup pitted green olives, roughly chopped.
- Bring to a boil, then simmer for 10 minutes before adding 600g fresh firm-fleshed white fish (e.g. warehou, bluenose, monk fish, trevally, hapuku), cut into 3cm chunks.
- Continue to cook for a further 3 minutes or until fish is just cooked through. Season to taste with salt and pepper and garnish with fresh coriander.
Roast pumpkin salad with chermoula yoghurt dressing
- Roast chunks of pumpkin and red onion tossed with with a drizzle of olive oil, honey and salt and pepper, until soft and slightly caramelised.
- Toss with roast almonds and salad leaves and drizzle with a dressing made of natural unsweetened yoghurt mixed with chermoula paste to taste.