Moroccan Citrus Marinade Recipes

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MOROCCAN CHERMOULA MARINADE



Moroccan Chermoula Marinade image

Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.

Provided by Christine Benlafquih

Categories     Entree     Dinner     Ingredient     Sauce

Time 10m

Yield 10

Number Of Ingredients 10

1 large bunch cilantro, finely chopped (only small leaves and small stems)
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more to taste)
1 teaspoon chopped fresh ginger , optional
1/2 teaspoon cayenne pepper, optional
1/4 teaspoon saffron threads , crumbled
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice, from 1 small lemon

Steps:

  • The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

MOROCCAN-CITRUS MARINADE



Moroccan-Citrus Marinade image

A fragrant blend of citrus zests, citrus juices and aromatic spices. Makes 1/2 cup - enough for 2 lbs. boneless or 4 lbs. bone-in chicken. Prep time does not include marinating time. Recipe from Eating Well Magazine.

Provided by Daily Inspiration S @DailyInspiration

Categories     Chicken

Number Of Ingredients 11

2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) grated orange zest
1 tablespoon(s) grated lemon zest
2 tablespoon(s) orange juice
2 tablespoon(s) lemon juice
2 - cloves garlic, minced
1 tablespoon(s) ground cumin
2 teaspoon(s) ground coriander
1 teaspoon(s) salt
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground cardamom

Steps:

  • Combine oil, orange zest, lemon zest, orange juice, lemon juice, garlic, cumin, coriander, salt, cinnamon and cardamom in a large bowl.
  • Add chicken to the marinade, tossing to coat well. If using skin-on chicken parts or a whole chicken, rub the marinade under the skin as well.
  • Cover and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the marinade, shaking off any excess marinade and let stand at room temperature for about 30 minutes before grilling.

MOROCCAN MARINADE



Moroccan Marinade image

Make and share this Moroccan Marinade recipe from Food.com.

Provided by CHILI SPICE

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons cumin, ground
2 tablespoons paprika
2 tablespoons sugar, granulated
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt and pepper
1/4 teaspoon cinnamon, ground

Steps:

  • Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2

MOROCCAN HAROSETH MARINADE



Moroccan Haroseth Marinade image

Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Moroccan-Inspired Recipes

Yield Makes enough for 4 lamb shanks

Number Of Ingredients 13

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon crushed red-pepper flakes
1 teaspoon coriander seeds
1 cup extra-virgin olive oil
1 cup white wine
Peel from 1 orange
1 teaspoon coarse salt
8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
8 sprigs fresh cilantro
6 cloves garlic, crushed
1 (2-inch) piece fresh ginger, sliced crosswise and crushed

Steps:

  • In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.

MOROCCAN CHICKEN MARINADE



Moroccan Chicken Marinade image

This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.

Provided by Bek Waterhouse

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

850 g chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1 1/2 teaspoons paprika (bit less if using HOT paprika)
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon olive oil
500 g instant couscous
40 g butter
1 lemon, rind of, grated
1/4 cup sultana
2 tablespoons slivered almonds

Steps:

  • Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
  • Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
  • Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
  • Then fry chicken or BBQ it, whatever!
  • Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
  • Add the sultanas, lemon rind and almonds to the couscous mix.
  • Serve the chicken on the cous cous.
  • The chicken pieces also make a great addition to a green salad.
  • Add some chick peas to really impress.

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