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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 paprika, cumin, salt, finely chopped cilantro
- 1 Tbsp chopped garlic
- 1/8 cup finely chopped onion
- 1 tbsp each of turmeric, white pepper, hot paprika or chili powder
- 1 tsp ras 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 powdered onions and garlic. I use the powdered versions when I plan to take the meat from the marinade and then fry it.