Chermoula Herb Marinade

Name: Chermoula Herb Marinade
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: North African
Ingredients: 1 cup fresh cilantro (leaves and tender stems), roughly chopped; 1/2 cup fresh flat-leaf parsley, roughly chopped; 4 garlic cloves, peeled; 6 tbsp extra-virgin olive oil; 4 tbsp fresh lemon juice; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp cayenne pepper; 1/2 tsp fine salt

A vibrant North African herb marinade of cilantro, parsley, garlic, lemon, and warm spices blended with olive oil. Use it to marinate fish, chicken, or vegetables, or as a bold finishing sauce.

10 minEasyServes 670 cal/serving

North AfricanSauceBlenderVeganPaleoWhole30KetoLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeSesame-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup fresh cilantro (leaves and tender stems), roughly chopped
1/2 cup fresh flat-leaf parsley, roughly chopped
4 garlic cloves, peeled
6 tbsp extra-virgin olive oil
4 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 tsp fine salt

Instructions

1

Combine 1 cup roughly chopped fresh cilantro (leaves and tender stems) and 1/2 cup roughly chopped fresh flat-leaf parsley and 4 peeled garlic cloves in a blender or food processor.
2

Add 6 tbsp extra-virgin olive oil, 4 tbsp fresh lemon juice, 1 tsp ground cumin, 1 tsp sweet paprika, 1/4 tsp cayenne pepper, and 1/2 tsp fine salt.
3

Blend or process until smooth, scraping down the sides as needed. The marinade should be bright green and slightly chunky rather than completely pureed.
4

Taste and adjust with more lemon juice or salt as desired.
5

Use immediately as a marinade (coat protein and marinate 30 minutes to 4 hours in the refrigerator) or as a sauce spooned over cooked food. Store in an airtight container in the refrigerator for up to 5 days.

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Questions

How long does Chermoula Herb Marinade take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

How long should Chermoula Herb Marinade marinate?

Step 5 reads: "Use immediately as a marinade (coat protein and marinate 30 minutes to 4 hours in the refrigerator) or as a sauce spooned over cooked food." Follow the time in step 5. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of cilantro in Chermoula Herb Marinade?

The entry for Chermoula Herb Marinade calls for 1 cup fresh cilantro (leaves and tender stems), roughly chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Chermoula Herb Marinade?

Moderately. The heat in Chermoula Herb Marinade comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Chermoula Herb Marinade?

One serving (the recipe makes 6) is about 70 calories, with 3 g protein, 10 g carbohydrate and 3 g fat, plus 3 g fiber and 616 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Djaja main
Fricassee starter
Tallarines Verdes main

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