Moroccan Chermoula Blend - Spice Girls Blend


Ingredients : Onion, Coriander seed, Garlic, Cumin, Parsley, Paprika, Turmeric, Cayenne pepper, Black Peppercorn.

Uses in Cooking: This is a mild/med spicy blend. It goes well with firm, robust flavoured fish, Great when grilling, bbqing or roasting poultry and lamb. Can be used over vegetables, rice, cous cous & salads. 

To Make a Paste: Place chermoula spice mix into a processor. Slowly add a little lemon juice & then oil. Blend to a paste.

As a paste, rub into meat before grilling.

Chermoula Chicken Wings with Dip

Ingredients: 12 chicken wings

Marinade: 2 Tbsp honey, 3 Tbsp chermoula blend, 1 Tbsp lemon

Cut tips off wings. Then cut into two through the joint. Combine the marinade ingredients in a glass bowl, add the chicken wings & stir making sure all the pcs are coated. Cover & place in fridge overnight.

Preheat oven to 180C. Line a baking tray with foil or baking paper. Drain the wings but reserve the marinade. If you have a wire rack that fits into the tray, use that & place the drained wings on it. If you don't, just place the drained wings directly on the foil or paper.

Bake for about 45-60 min. Brush the reserved marinde over the wings a couple times during cooking.

Yoghurt Tomato Dip

Combine all the following ingredients in a bowl & serve with the warm wings.

250 gm thick creamy natural yoghurt, 1 tomato - seeded & finely diced, 1/4 red onion - finely diced, 2 tsp chermoula blend

Serves 4 as an appetizer

Add to Cart:

  • Model: 50
  • Shipping Weight: 50g
  • Manufactured by: Australia

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