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5 minute Moroccan Chermoula

By Jen G on 26th Jul, 2017

5 minute Moroccan Chermoula

Method

  1. Place everything except the water in the food processor and get whizzing.
  2. Drizzle in the water until all the ingredients have been blitzed to tiny pieces.
  3. Keep mixing the paste to reach your desired consistency - thicker for a paste, thinner for a sauce,until finely chopped. Like a pesto.
  4. Store in airtight containers in fridge or freezer until use. It'll keep for a week in the fridge.

Recipe Notes

  • Baste the paste on chicken and steak before sizzling on the BBQ for a mega marinade.
  • This makes a fabulous finishing sauce for chicken,shellfish and meat. 
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