READY IN: 10mins
Recipe by Leggy Peggy

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Top Review by Carianne

Whipped this up (use limes instead of lemons), tossed it with chicken thighs and threw it in the oven. It came out heavenly. I will try it on fish next. GREAT standby!!

Ingredients Nutrition


  1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
  2. Chermoula will keep several days in the fridge.

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