Moroccan Chermoula Sauce

I remember the first time I tasted Chermoula chicken during our visit to Marakesh. It was heavenly and I just couldn’t get enough of it. The herby, spicy, tangy flavour was just perfect when served on chicken. Our kind and wise guide shared his mother’s recipe with me and we have been enjoying it since. There isn’t one friend that I have made it for that has not liked it. Try it and you will love it too, I am certain of it!

Ingredients for Chermoula Sauce

Some spices, some garlic and lemon, and lots of Cilantro make this delicious and healthy dressing for any protein of choice.

Ingredients List for Chermoula Sauce

• 2 cups of fresh cilantro / coriander
• 4 cloves of garlic
• juice of 1/2 lemon
• 1 tablespoon cumin powder
• 1/2 teaspoon coriander powder
• 1 tablespoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• salt to taste
• rind of 1 lemon
• 1/4 cup of olive oil

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Making the Moroccan Sauce

Now that we have all our ingredients ready, we can get the sauce going.

• Coarsely chop and add all of your cilantro to a food processor.
• Add the peeled garlic cloves, lemon juice, and all the spices as well.
• Using a grater, get the rind off the lemon and add it into the processor.
• Close the processor and start it.
• As it blends, add the oil slowly and continue to blend until you have a smooth consistency.
• And voila! You have a delicious sauce ready in 5 minutes.

How do I serve Chermoula Sauce?

I love the delicious flavour of Chermoula Sauce. I use it for so many dishes, such as:

• Spreading it over fish before pan-searing it.
• Cooking my favourite meat on the barbecue and spreading this sauce on it before serving.
• Stirring it in my butternut squash soup for a completely unique flavour.
• Try spreading it on your next grilled cheese sandwich and you will never go back to a plain grilled cheese again.

Storing Suggestions

Although Chermoula sauce is best used fresh, it can be stored for later use.

– Place it in the refrigerator in an airtight container, however, before you do, add 2 tablespoons of olive oil to the top. This prevents it from discolouring. It will keep for up to 3 days.

– You can freeze the Chermoula sauce for later use. I spoon it into ice cube trays and freeze it. Once frozen, you can remove it from the tray and place it in plastic bags or containers. It will keep for up to 3 months.

Tried and Liked the Recipe?

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