Roast Chicken Charmoula
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, MoroccoCharmoula is a kind of relish-marinade of finely sliced or torn herbs with various names, the name is derived from the word meaning “to tear lightly.”
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Chop garlic with ginger in a food processor or blender, then chop in the coriander & parsley.
Blend in paprika, cumin, cayenne, salt, pepper, cinnamon and then add the oil and lemon juice.
Spread over chicken, place in ceramic or glass dish, cover and marinate 1-2 hours in refrigerator.
Absolutely delicious results on the barbeque OR bake on a baking sheet at 375 F for 30 minutes and then cover with foil and roast for 10-15 minutes longer.
Suggested Side:
Serve with couscous, Morocco’s national dish. It is made with the finest French durum wheat and nothing is quicker and easier to make. Couscous typically comes in a box and is plain (although many now have flavours added). Simply follow the instructions on the box and boil water (or stock), stir in the couscous, add olive oil and immediately take it off the burner and let it set for 5 minutes. Fluff and serve steamed couscous sprinkled with freshly chopped coriander.
Travel Tip if you’re heading to Morocco:
Foreign Exchange Rates - Going to a big city? Use your credit card or ATM card for the best exchange rates on purchases. Small Foreign Exchange houses can give you horrible rates. But, do take a little bit of local currency, just in case!
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Ingredients
Directions
Chop garlic with ginger in a food processor or blender, then chop in the coriander & parsley.
Blend in paprika, cumin, cayenne, salt, pepper, cinnamon and then add the oil and lemon juice.
Spread over chicken, place in ceramic or glass dish, cover and marinate 1-2 hours in refrigerator.
Absolutely delicious results on the barbeque OR bake on a baking sheet at 375 F for 30 minutes and then cover with foil and roast for 10-15 minutes longer.
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