WHAT IS CHICKEN CHARMOULA?
Sometimes spelled chermoula, this north African spice mix is delightful for use as a marinade or condiment. It has a bit of a kick to it, so this recipe makes an excellent flavoring for a wide variety of dishes. It is similar in usefulness to Lebanese 7 Spice.
SUGGESTIONS WHEN MAKING CHICKEN CHARMOULA
- Are All Chickens The Same?
“Before the development of the poultry industry in Morocco in the 1970s, it was customary to go to the market and pick out a live chicken. The chickens were larger and the meat really needed to be soaked and braised or [the dish] would be extremely tough. The breed of chicken, a beldi, is equivalent to some of the free-range artisan chickens sold in the US. And, this is till what I prefer to use, pure poultry raised by hardworking farmer who take pride in their product. Though it is not as critical in a recipe like this, which marinates the meat in spices and herbs, I still encourage you to seek out the purest ingredients available to you.” from the Immigrant Cookbook.
- Where Do I Get Preserved Lemons?
“Look for preserved lemons in specialty and Middle Eastern grocery stores. The chicken will need to marinate overnight or for at least 6 hours, and you will need 6 long skewers for this recipe (if you use wooden skewers, you will need to soak them for at least 20 minutes.)”–from Mourad Lahlou the Immigrant Cookbook.
- Mandala Tip: Learn more about The Immigrant Cookbook in our review here. Also, check out or own recipe for preserved lemons, here.
WHAT PAIRS WELL WITH CHICKEN CHARMOULA?
This recipe is very popular with fish or meat dishes. You can even use it mixed into or on top of a burger (like a relish). But vegetable recipes will benefit just as well. Really, a better question is what can’t you use with charmoula? While the answer to that question is difficult, you shouldn’t use it with broccoli. Why? Broccoli sucks. That is not the opinion of the esteemed author of the Immigrant Cookbook or Chef Ramin. That is solely the opinion of Chef Stef.