Chermoula is a fragrant Moroccan paste that’s excellent on fish and chicken. There are many versions
– adapt the recipe to suit your taste.
Serves 4-6
Marinating time: overnight
or at least 1 hour
Preparation time: 15 min
Roasting time: 40-60 min
CHERMOULA
1 large onion, finely chopped
3 cloves garlic, crushed and finely chopped
7 ml (1½ t) ground cumin
2 ml dried chilli powder
5 ml (1 t) smoked or plain paprika
7 ml (1½ t) turmeric
rind and juice of 1 large lemon
60 ml (¼ c) finely chopped fresh parsley
60 ml (¼ c) finely chopped fresh coriander
5 ml (1 t) salt
2 ml coarsely ground black pepper
60 ml (¼ c) olive oil
CHICKEN
8 chicken pieces
500 g potatoes, cooked
fresh parsley to garnish
2 large lemons, halved
Mix all the ingredients for the chermoula. Put the chicken pieces in a large glass bowl, spoon over the chermoula and marinate overnight or for at least an hour.
Preheat the oven to 180 °C. Put the chicken in a roasting tin and roast for about 40 minutes or until nearly done. Quarter the potatoes and arrange among the chicken pieces.
Roast for another 15-20 minutes or until everything is done.
Garnish with fresh parsley. Serve with lemon halves and freshly baked bread.