Print Chermoula (Moroccan spice paste)
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
- 2 red chillies, deseeded & finely chopped
- Juice of 1 lemon
- 1 garlic clove, crushed
- ½ tbsp cumin seeds, roasted & ground
- 1 tsp coriander seeds, roasted & ground
- ½ tbsp paprika
- Pinch saffron,
- 50ml olive oil,
- 1 tbsp fresh coriander
- Salt & pepper
Method
- Whiz all the ingredients together in a food processor.
