The blog is one year old!!  I can hardly believe I’ve been writing this for over a year, and am still experimenting with so many new recipes all the time! In celebration here is a savoury recipe….. Well since my last few recipes have been cake-related I thought it was high time to prove that I have not turned into a piece of cake…

I went to a cooking course a few weeks back, and amongst some lovely roast veg and salad dishes I learnt how to make this wonderful Chermoula sauce, which is great with chicken.  It also works great with fish.    I’ve been making a similar marinade for a while now, but just didn’t realise it had a name!  Chermoula is from Moroccan cuisine and what can I say other than it tastes absolutely divine!

Ingredients (serves 4)

If you have any marinade left over, then it can easily be frozen for future use.

• 100g fresh coriander leaves (or a combination of coriander and parsley)
• 1 tsp paprika
• 1 tsp cumin
• juice 1 lemon
• 4 Tablespoons olive oil
• pinch chilli flakes (or half a small green/red chilli)
• 5 cloves of garlic
• Pinch salt (sea salt or Himalayan salt preferable)
• Tablespoon tomato purée (this was not in the original recipe but I decided to add it in)
• c.4 Tablespoons freshly filtered water
• 8 Organic free-range chicken thighs

Method 

• First make the marinade, as ideally you should leave the chicken in it for 30mins or more prior to cooking.
• In a small food processor/mini chopper place the coriander, paprika, cumin, lemon juice, olive oil, chilli flakes, garlic (no need to pre-chop as processor will do this), salt, tomato purée.  Blend all the ingredients, a paste should form.  Add  the water to loosen the paste a little.
• Pour over the chicken thighs and rub into the flesh.
• Bake in an oven proof dish in pre-heated 200 degrees oven for around 35 minutes.