Chermoula is a North African marinade commonly used on seafood, as well as on meat and vegetables. A versatile addition in many dishes, Chermoula may be used for stuffing, sauces, tagines, and more. Algerian, Moroccan, Tunisian, and Libyan cooking most commonly feature this flavorful combination. True Food Kitchen uses Chermoula to enhance the flavors of the Moroccan Chicken. Paired with chickpeas, olives, figs, and spinach, this dish draws on Middle Eastern and North African inspiration to create an exotic yet comforting meal.
The main ingredients in Chermoula include oil, cumin seeds, lemon, salt, garlic, and a medley of herbs, but depending upon the region where it’s made, it may also contain chili, pepper, onions, and saffron.
You can take a look at all the ingredients in our Moroccan Chicken, courtesy of the wonderful folks at LOCALE Magazine! Chermoula sauce is shown directly below the chicken.
Want to try your hand at making your very own Chermoula at home? We love David Lebovitz’s spicy version, shown here, but feel free to leave out the chili paste to make this a more classic Chermoula recipe. Yum!