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Charmoula is a fiery chili sauce used in Moroccan dishes. It is traditionally used with fish, but it also works equally well with chicken - see my Moroccan Chicken Tagine. Preparation Time: 10 Minutes |
| 2 tblsp chopped fresh coriander | 4 tblsp olive oil |
| 4 garlic cloves, crushed | 1 heaped teasp saffron powder |
| 2 small red chillies, seeded and chopped | 2 teasp paprika |
| 1 tblsp ground cumin | Juice of 1 lemon |
| 1 teasp salt |
Put all the ingredients into a blender and whizz until smooth - add a little water if necessary to help the blending. The mixture should be stored in the fridge until needed.