Best Charmoula Sauce Recipes

HADDOCK IN CHARMOULA SAUCE

Steps:

• Prepare fish and vegetables:
• Preheat oven to 425°F.
• Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
• Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
• Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
• Make charmoula sauce:
• Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
• Bake fish and vegetables:
• Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

CHARMOULA SAUCE

Steps:

• Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
• Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.

MOROCCAN TURKEY BREAST WITH CHARMOULA SAUCE

Steps:

• 1. Combine butter, ginger, cumin, paprika, cinnamon, saffron and red pepper flakes. Spread under skin of breast and all over the skin. Season with salt. 2. Preheat oven to 400ºF (200ºC). 3. Place breast on a rack over a baking dish and roast for 1 hour 15 minutes or until an instant read thermometer reads 165ºF (73ºC). 4. Remove breast from pan and let sit for 10 minutes before slicing. 5. Combine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until puréed. Season with salt and pepper. 6. Slice turkey and serve over couscous with Seven Vegetables (recipe follows). Serves 6 to 8 Couscous with Seven Vegetables It is good luck to have seven vegetables in any Moroccan dish. 2½ cups chicken stock ½ tsp ground cumin ¼ tsp paprika ¼ tsp ground black pepper ¼ tsp cinnamon ½ tsp turmeric ½ cup chopped red onion ¼ cup diced carrots ½ cup diced white turnip ½ cup diced red pepper ½ cup diced zucchini 2 cups couscous ½ cup peas, fresh or frozen Salt to taste 3 tbsp chopped fresh coriander 1. Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes. 2. Add onion, carrots, turnips, red pepper and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander. Serve with the turkey.