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Charmoula is a common marinade in Morocco. It is primarily used with fish but could also be used with chicken dishes. It is very easy to make and there are many variations. I like to use this mixture for a fried fish marinade.
Charmoula for an edible marinade
2 tbsp each of garlic powder, onion powder, paprika, cumin, salt, finely chopped cilantro
1 tbsp each of tumeric, white pepper, hot paprika or chili powder
1 tsp ran al hanout
1/4 c olive oil
1/2-3/4 c water
Mix until the consistency is thin enough to coat, yet think enough to stick to your meat. This marinade is used on fish quite often, but can also be used with chicken.
An alternate way to make this is using finely chopped onions and garlic in place of the powder. I use the powdered versions when I plan to take the meat from the marinade and then fry it.
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