CHERMOULA CHICKEN
Roasted chicken breasts and/or thighs smothered in an aromatic Moroccan pesto sauce made with fresh herbs, garlic, lemon, and warm spices.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Main Dish Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.
- Put parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.
- With the motor running, add in the olive oil.
- Add lemon juice, process until you have a rough paste.
- Heat the ghee or olive oil on medium high heat in a large cast iron pan.
- Preheat oven to 425°F.
- Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.
- Turn them over and cook a few minutes more.
- Remove the chicken from the pan and pour off the fat.
- Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.
- Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.
- Serve with extra chermoula sauce on the side.
Nutrition Facts : Calories 521 calories, Sugar 1.2 g, Sodium 1072.7 mg, Fat 44.5 g, SaturatedFat 7.9 g, TransFat 0.2 g, Carbohydrate 9.7 g, Fiber 1.4 g, Protein 24.8 g, Cholesterol 93.4 mg
GRILLED WHITE FISH WITH CHERMOULA
Steps:
- For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
- Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
- For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
- Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
CHERMOULA
Chermoula Sauce is a Moroccan recipe that takes mere minutes to prepare. Place cilantro, parsley, garlic, olive oil and spices in a blender and blitz. Use as a marinade or as a sauce for meat, fish or vegetables.
Provided by Michelle Minnaar
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
- Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
- Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.
Nutrition Facts : ServingSize A spoonful or two, Calories 114 calories, Sugar 1.1 g, Sodium 164.5 mg, Fat 10.2 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 2.8 g, Protein 2.2 g, Cholesterol 0 mg
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
CHERMOULA MARINADE RECIPE - MOROCCAN VERSION
Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods. It can be brushed over meat, offal, chicken, fish, and vegetables or added as a flavor enhancer to fillings for stuffed fish, stuffed breads, and stuffed poultry, ground and roasted meat of all sorts.The yield and serving of this recipe is approximate considering the difference between manual and mechanical process of chopping or grinding. With these quantities and with a pasty but coarse and runny texture, I usually have the equivalent of a bonne maman jar nearly full.
Provided by Nada Kiffa | Taste of Maroc
Categories Spices and Condiments
Time 10m
Number Of Ingredients 15
Steps:
- Roughly chop the herbs and crush the garlic, then follow one of the methods below.
Nutrition Facts : Calories 634 kcal, Carbohydrate 34 g, Protein 7 g, Fat 57 g, SaturatedFat 8 g, Sodium 2596 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
CHERMOULA
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
Provided by Leggy Peggy
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
BBQ SARDINES WITH CHERMOULA SAUCE
Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue
Provided by Sophie Godwin - Cookery writer
Categories Fish Course, Lunch, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
- Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
- Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.
Nutrition Facts : Calories 661 calories, Fat 55 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
CHERMOULA SAUCE
The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.
CHERMOULA SPICE
A paste associated with Moroccan cooking
Provided by jeniferjill
Time 5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix garlic, paprika, chilli powder and ground cumin in a bowl
- drain the saffron and add to the bowl
- whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste
MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
TOMATO CHERMOULA SAUCE
Categories Condiment/Spread Sauce Tomato Sauté Vegetarian Quick & Easy Spice Vegan Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté until garlic is golden, about 2 minutes. Add tomatoes, cilantro, and parsley. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)
BLENDER CHERMOULA SAUCE
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 12
Steps:
- Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
- Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
- Add cilantro, parsley, and mint; process until well combined but slightly textured.
- Do Ahead
- Sauce can be made 3 days ahead; chill in an airtight container.
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CHERMOULA SAUCE - CAROLINE'S COOKING
From carolinescooking.com
Ratings 4Calories 202 per servingCategory Condiment
- Peel and roughly chop the garlic. Put it and the salt in the mortar and crush together to a paste. Add back the cumin along with the paprika, lemon juice, cilantro and parsley. Mix together and crush them with the pestle so they become well softened but still with some texture. Add the oil and stir through.
- While you can make this and use it immediately, it's best left to settle an hour or so before using.
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5/5 (3)Total Time 10 minsCategory CondimentCalories 84 per serving
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From eatsomethingvegan.com
4.8/5 (12)Calories 207 per servingCategory Side Dish
- Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
- Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned.
- Transfer the skillet to a preheated 400°F oven and bake for 15 minutes. In the meantime, make the Chermoula sauce.
- To make the sauce, just place all of the ingredients into the food processor and blend until smooth.
MOROCCAN CHERMOULA SAUCE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine MoroccanCategory SauceServings 1Total Time 25 mins
- Store the prepared Chermoula Sauce in a glass container with a tight-fitting lid for up to 3 weeks in the refrigerator. Stir before using.
- To freeze, drop spoonfuls into an ice cube tray that has been sprayed with a non-stick olive oil spray. When frozen solid, remove from Ice cube tray and put into a freezer bag. You can now use the individual cubes as needed.
CAULIFLOWER, FIGS & GRATED CARROT IN CHERMOULA SAUCE ...
From valleyfig.com
Category SaladCalories 379 per servingEstimated Reading Time 3 mins
- Adjust oven rack to lowest position and heat oven to 475F. Toss cauliflower with oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on parchment paper-lined rimmed baking sheet, cover tightly with aluminum foil, and roast until softened, 5 to 7 minutes.
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to a large bowl.
CHERMOULA SAUCE - AMIRA'S PANTRY
From amiraspantry.com
5/5 (5)Total Time 5 minsCategory CondimentCalories 128 per serving
- Place in a clean jar, pour olive oil over until you have a film covering the chermoula then refrigerate.
- This sauce is great to marinate chicken, fish, shrimp, couscous or over a salad, I’ve made a delicious zoodles with butter, basic chermoula and a splash of heavy cream.
CHERMOULA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 1Total Time 15 minsCategory Condiments
- In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground.
- In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper.
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From chowhound.com
Cuisine MoroccanTotal Time 10 minsServings 1.5Calories 373 per serving
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From lemonblossoms.com
5/5 (1)Total Time 10 minsCategory CondimentCalories 2076 per serving
- In a small microwave safe bowl, combine the paprika, cinnamon, cayenne, cumin, salt, sugar and olive oil. Microwave for 20 seconds.
- Remove from the microwave and add the parsley, cilantro, garlic and lemon juice. Mix well to combine.
EASY CHERMOULA RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine African, MoroccanCategory Dinner, Lunch
- Combine all ingredients except for olive oil in the bowl of a food processor fitted with blade attachment. Process until finely chopped.
- With the motor running, stream in the olive oil until well blended, scraping down the sides as needed. Serve immediately or leave at room temperature if using that day. Store in refrigerator in a sealed container if not using day of.
CHERMOULA SAUCE - COOKTORIA
From cooktoria.com
- Place the cumin, coriander, and paprika in a frying pan and cook over medium heat for 30-60 seconds, or until fragrant.
- Combine these spices with the rest of the ingredients and pulse in a food processor until smooth.
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