Chermoula

 

Ingredients

½ cup fresh cilantro

2 tablespoons paprika

1 teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon saffron

3 tablespoons olive oil

Zest from 1 whole lemon, or 1 tablespoon preserved lemon minced

2 pounds diced tomato

½ cup parsley

1 cup tomato sauce

Method

Heat the olive oil to medium heat then add the onions. Sweat the onions until translucent then add the cumin, garlic and ginger. Cook together for 30 seconds then add the remaining ingredients. Cook together at low heat for 6 minutes. Adjust season with salt and pepper.

Can be used with fish, seafood, poultry, lamb, beef, pork and vegetables. It’s pretty universal. Great for slow cooking covered dishes, marinade or for a sauce.

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