You Asked for It!

Recently I posted this beautiful picture (if I must say so myself) on Facebook. Immediately, I got 'likes' and people wanted the recipe. Music to a foodie's ears. To all of my Facebook friends who 'liked' it and asked for a recipe, thank you and here's the recipe.

 

 

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. 

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