Chemoula Marinade

Name: Chemoula Marinade
Ingredients: Pinch of ground ginger; 3 tbsp olive oil; 1 tsp grated lemon zest; Juice of ¼ lemon; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 50 g (1¾ oz/1 cup) fresh coriander (cilantro), coarsely chopped; 50 g (1¾ oz/1 cup) fresh coriander (cilantro), coarsely chopped; Pinch of fresh saffron strands; ½ tbsp cumin seeds, toasted; ¼ tsp smoked paprika (pimentón); ¼ tsp smoked paprika (pimentón); 2 garlic cloves, crushed

Preparation info

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Ingredients

Pinch of fresh saffron strands
50 g (1¾ oz/1 cup)

Garnish
Gluten-free
Vegan

Method

The day before, place the saffron in a mortar with the coriander (cilantro), garlic and a little salt. Add the paprika and cumin seeds, and pound to a paste. Stir in the lemon juice, zest and olive oil and season with pepper and ground ginger. Use to coat the poultry, then cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight.