Description
This mixture of spices and herbs native to Morocco. Her spicy scent with Oriental tones perfectly set off the taste of dishes from fish and seafood, vegetable salads. Thanks to this seasoning, you can simply and easy to prepare delicious dishes from white meat poultry, and the sauce is perfect for chicken wings, fish and vegetables grilled. The recipe for this dish was posted on the website in 2008 by user Kisya called the Sauce "Chermoula" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Cilantro
3 Tbsp
-
Parsley
3 Tbsp
-
Zira
2 tsp
-
Paprika sweet
2 tsp
-
Coriander
1 tsp
-
Garlic
3 tooth
-
Olive oil
4 Tbsp
-
Lemon
1 piece
-
Dry white wine
2 Tbsp
-
Salt
Cooking
With a lemon grater, remove the zest and squeezing the juice. Herbs - cilantro and parsley - cut. For more aroma cumin and coriander, lightly heat in a dry pan - not to cook, but to warm up.
Cumin, coriander, garlic and lemon zest is triturated in a mortar. If you don't like coriander seeds, they can not use, but the coriander is a mandatory component! If you use already ground spices, you can skip this step. Fragrant but where chermoula obtained from whole seeds.
Greens grind in a food processor together with a mixture, ground in a mortar, and pepper, add 2 tablespoons of lemon juice and 2 tablespoons of olive oil, you can salt to taste. The result is a mixture, like a paste. If there is no processor, just the greens can be very finely chop or grind in a mortar with the rest.
Actually, this is possible and if you stop, you already have a great seasoning! Spread chermoula fish before roasting and let stand for 10-15 minutes. Or marinate chicken Breasts in it. You can add a couple of tablespoons of vegetable oil and salad - you get a completely new experience from the usual dishes! And can continue and get the original sauce for grilled or roasted vegetables, fish or chicken wings.
Chermoula spread in a small saucepan, add 2 tablespoons of olive oil and 2 tablespoons of white wine. Heat the sauce on very low heat, stirring constantly, for 3-4 minutes. Give the sauce cool and serve. In my case, chermoula fitted perfectly Golden chicken wings.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.