Chermoula Recipe - Moroccan Marinade for Fish. Chermoula is a marinade for fish and the foundation of a number of Moroccan fish dishes, including Baked Fish Tagine, Fried Sardines Stuffed with Chermoula and Fish Tagine Mqualli. Chermoula can also be used to marinate chicken. Although you might come across variations for chermoula, the end results are very similar in taste. The classic Chermoula Recipe below is quick and easy to prepare, and uses fresh coriander. Use only the coriander leaves and small stems; the large stems should be discarded. Adjust the hot pepper to your own preference. Makes enough marinade for 2 kg (about 4 1/2 lb.) of fish. Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 1 large bunch cilantro (coriander), finely chopped4 cloves garlic, pressed or finely chopped2 tablespoons paprika1 tablespoon cumin1 teaspoon salt, or more to taste1 teaspoon ginger (optional)1/2 teaspoon cayenne pepper (optional)1/4 teaspoon saffron threads, crumbled3 tablespoons vegetable oiljuice of 1 small lemon Preparation:
World Hearth Recipe Collection. Thai Food & Recipes | Temple Of Thai. Moroccan Caravan: Culture & Recipes: Recipes. Kimchi Recipe. If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings. What’s not to like? Most unfamiliar ethnic foods become instantly accessible if you take a trip to a local shop to stock up on a few specific ingredients. It wasn’t until I learned about Moroccan spices that I realized that a tagine is basically a braise seasoned with specific spices mixed in the right combination, such as turmeric, paprika, saffron and ground ginger.
Mexican food isn’t all that difficult if one familiarizes themselves with chilies, cilantro, and corn tortillas. Ok, and a nice hunk of pork shoulder as well. Every time I go to a specialty market, whether it’s Mexican, Japanese, or Chinese, I invariably lug back bottles of vinegars, odd herbs, specialty sugars and some sort of backside-burning chili pastes home with me. But I couldn’t find any. Zip. banchan (Wikipedia) Chicken Curry in a Hurry Recipe.
Ingredients 1 Tbsp corn, grapeseed, or olive oil1 medium onion, sliced1/3 cup golden raisins (optional)Salt and freshly ground pepper1 1/2 teaspoons yellow curry powder, or to taste4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*1 cup sour creamMinced fresh cilantro or parsley for garnish *Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces. Method 1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. 2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. 3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick.
Garnish with cilantro or parsley and serve with rice. Serves 4.