Chermoula | Nadia Felsch
Chermoula | Nadia Felsch
Prep time
Total time
yield: enough for 1 whole chicken
  • ½ bunch fresh coriander leaves
  • ½ bunch fresh parsley leaves
  • 2 small garlic cloves
  • 1 tablespoon ginger
  • ¾ teaspoon Hungarian paprika
  • ½ teaspoon cumin seeds
  • ¾ teaspoon coriander seeds or
    ¼ teaspoon powder
  • ½ cup olive oil
  • Juice, ½ small lemon
  • ¼ teaspoon chilli flakes
  • 1 teaspoon salt
  1. Chop herbs and add to a food processor
  2. Finely chop garlic and ginger and add in also
  3. Add remaining ingredients and process until well combined
  4. Use on preferred protein
  5. Leftover marinade will last in an airtight container in the fridge for up to four days
Moroccan inspired meat marinade that works well for chicken, lamb or even fish.

Simple and yet bringing a touch of special to your meals.

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