Page title and description
Sauces, conserves & preserves
Chermoula
Chermoula is traditionally used to marinade fish, but it's also good as a marinade for lamb or chicken before barbecuing; mixed with root veg before roasting; or stirred through a bowl of pasta for a quick, easy dinner.
Ingredients
- 4 red chillies, deseeded and finely chopped
- juice of 2 lemons
- 2 garlic cloves, crushed
- 1 tbsp cumin seeds, roasted and ground
- ½ tbsp coriander, roasted and ground
- 1 tbsp paprika
- pinch of saffron
- 100ml olive oil
- 1 tbsp fresh coriander
- salt and pepper
Method
Prep time:
5 min
PT5M
-
Step 1
Whiz all the ingredients together in a food processor.
