had the most mind-blowing tagine during our honeymoon in Morocco. It featured a white fish, marinated in chermoula
and cooked with vegetables on top of a bed of potato slices. Here is the recipe for the chermoula marinade, which would go well with chicken or with fish. The fish tagine recipe can be found here
As seen in: Finding Genuine Saffron in the Mellah & Chermoula
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Add all ingredients to a food processor or blender and mix until smooth.
Store in an airtight jar in the fridge for up to 5 days.
If preserved lemons aren't available, you can substitute with the juice of a lemon and a teaspoon of salt. Or, if you're feeling crafty--make your own!