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
- 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.