chermoula

4 cloves of garlic, crushed
60g coriander, stalk and leaves finely chopped
1 whole preserved lemon, flesh discarded and the skin roughly chopped
3 tsp cumin seeds, toasted
2 tsp coriander seeds
2 tsp sweet smoked paprika
1 tsp paprika
1 tsp chilli powder
1/2 tsp cayenne pepper
juice of 1 lemon
4 tbsp extra virgin olive oil

Grind the toasted cumin seeds and coriander seeds in a mortar and pestle.

Add the garlic, coriander, preserved lemon, paprika, chilli powder, cayenne and pound to a paste.

Add the lemon juice and olive oil and mix together.

You could also mix all the ingredients together in a food processor if you're feeling lazy. But don't blitz too smoothly.

 

A classic Moroccan marinade for fish and chicken