Morocco's ADDICTIVE Marinade

SPECIALTY INGREDIENTS

• Harissa
• Preserved Lemons

RECIPES

Chermoula Marinade

• 20-30 Threads of Saffron
• 4 Cloves of Garlic
• 2 Preserved Lemons
• 15g Parsley
• 15g Coriander
• 2 Tbsp Olive oil
• 1 Tbsp Harrisa
• 1 Tsp Salt
• 1 Tsp Sweet Paprika
• 1/2 Tsp Black Pepper
• 1/2 Tsp ground cumin
• 1/2 Tsp Ground Ginger

Chermoula Chicken Tagine

• 2 Onions
• 600g - 1kg Chicken Pieces
• 75g Mixed black and green pitted olives
• 2 Tbsp Olive oil
• 2 Tbsp lemon juice
• 1/2 Tsp salt
• 1/2 Tsp Ground Ginger
• Marinade from above

DIRECTIONS

To make the Charmoula

1. Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2. Remove the stalks from your parsley and coriander then chop it to a fairly small size
3. Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4. Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon

To make the chicken

1. Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2. Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3. Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4. Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5. Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6. At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7. When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8. Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9. Serve with some soft but crusty bread

KITCHEN SUPPLIES

• Food Thermometer
• Citrus Juicer
• Stainless Steel Cookware
• Pyrex Measuring Cups
• Stick Blender