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2.9.13

'Chicken' Chermoula

Chermoula is a Moroccan sauce traditionally paired with fish. I first came across this Chermoula sauce recipe in a Martha Stewart cookbook before I was vegetarian. In the original recipe this sauce is poured over wine poached chicken. These days we pour it over Gardein vegetarian chicken breasts.  This sauce is so vibrant and flavourful you will find it delicious with any protein. Try it with tofu or seitan.



What I really love about this sauce is the simplicity. There are alot of ingredients but there is no cooking involved. So for camping or cottaging it is easy because you can pre-pack a spice blend and then just add the wet ingredients at your site. Or just pre-make the entire recipe and bring it in your cooler. I promise, it will brighten up the most spartan of dinners.



What you need:

A container to mix the sauce in
1 TBSP ground cumin
1 tsp paprika
1/2 tsp cayenne
1 TBSP minced garlic
3 TBSP fresh lemon
2 TBSP olive oil
1/3 cup finely chopped parsley
1/3 cup finely chopped cilantro
1/3 cup tomato juice
1/2 tsp salt
1/8 tsp pepper

Instructions:

1. Combine all ingredients
2. Serve 1/4 cup sauce over your preferred protein


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