Recipe for Spicy Moroccan Marinade Chermoula

Authentic Chermoula Sauce with Preserved Lemon for Fish or Chicken

© Heather Zorzini

Sep 7, 2009

Preserved lemon, a delicious Moroccan condiment, is an indispensable element of this simple and tangy sauce. A traditional assortment of herbs and spices creates an appetizing marinade. Marinate overnight for chicken or an hour for fish or vegetables, then follow the regular routine for cooking in the oven or on the BBQ. Reserve some of the chermoula sauce for dipping.

Recipe for Moroccan Marinade Chermoula with Preserved Lemon

Ingredients:

• 2 cloves garlic, chopped finely
• ½ tsp ground cumin
• 1 tsp hot paprika
• 3 Tbsp finely chopped fresh parsley
• 3 Tbsp finely chopped fresh coriander (cilantro)
• ½ preserved lemon, flesh and rind, finely chopped
• 2 Tbsp fresh lemon juice
• 2 Tbsp olive oil

Directions:

1. Mix together all ingredients. They can be left roughly chopped as it as is, or placed in food processor and blended to a paste.
2. Reserve some chermoula for dipping, if desired
3. Spread chermoula on top of chicken or fish.
4. Marinate overnight for chicken, or an hour for fish or vegetables

This recpe can easily be doubled. It can also be used to marinate zucchini and or carrots.

In her book Tastes of North Africa, Sarah Woodward adds 1 tablespoon chopped fresh celery leaves to one of the chermoula recipes. She says that in the Jewish quarter of Fez, vinegar is often used instead of lemon juice. For celery-flavoured lemon juice substitute, add some lovage vinegar.

The Secret to Moroccan Preserved Lemons

The main ingredient of this easy-to-prepare condiment is patience. Preserved lemons are ready to use after a month but they will continue to mature for up to six months and develop a sweet, almost honeyed taste and a softer texture.

Both the rind and the flesh of the preserved lemon can be chopped and used in tapenades, marinades, couscous and chicken dishes. Preserved lemon be diced finely and whipped into butter for a quick fish topping. The lemon juice can also be added to any dish where lemon flavour is needed.

Recipe for Moroccan Preserved Lemon

This recipe divides easily so preserved lemons can be made one or two at a time. Ensure the jar opening is wide enough for the lemons to fit through. To get more juice from a lemon, roll it on a flat surface to break up the pulp.

Ingredients:

• 5 lemons – unwaxed, organic are best
• ¼ cup coarse sea salt
• Extra lemons for juice

Directions:

1. Cover lemons with cold water and soak for at least 12 hours.
2. To a sterilized glass jar, add ½ tsp. salt.
3. Quarter lemons from stem to blossom end, leaving about ¼” to ½” uncut at base, so that pieces are still attached.
4. Gently open quarters and sprinkle cut flesh with salt.
5. Close quarters and stuff lemon into jar, pressing down to release juice.
6. Repeat process with remaining lemons and salt.
7. If needed, squeeze fresh lemon juice to fill jar so that lemons are totally submerged.
8. Cover and store in cool, dark place for at least a month before using preserved lemons

Often a lacy white film develops on the preserved lemons; this is fine and does not mean that the lemons have spoiled. When removing whole preserved lemons or quarters, handle as little as possible to avoid contamination. Use a clean wooden spoon or skewer.

Resource Credits

This article was also researched using The Cook's Book by Howard Hillman and visits to Morocco.

Moroccan Preserved Lemon for Chermoula Sauce

Print Article

View All Articles

How to subscribe to feeds