Print
ShareThis
Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Moroccan Charmoula Marinade
Yield: Makes 8 servings
Ingredients:
1/2
cup fresh cilantro
1/2
to 1 jalapeño pepper,* stemmed and seeded or 1/8 to 1/4 teaspoon ground red pepper
2
tablespoons white wine vinegar or rice vinegar
1
tablespoon minced fresh ginger
3
cloves garlic, minced
2
teaspoons grated fresh lemon peel
1
teaspoon cumin seeds
1
teaspoon paprika
1/4
cup fresh lemon juice
Preparation:
1.
Place cilantro, jalapeño, vinegar, ginger, garlic, lemon peel, cumin and paprika in food processor or blender and process until finely chopped. Add lemon juice* and process until blended.
*If using a blender, add only as much lemon juice to mixture as needed to finely chop ingredients, then add remaining juice. Alternatively, mince fresh ingredients by hand, then stir in vinegar and lemon juice; use ground cumin in place of cumin seeds.
The natural acids contained in lemon juice and vinegar actually precook protein-containing foods, turning them opaque and firm. Marinate fish fillets, scallops or shrimp in this spicy sauce up to 30 minutes and chicken or pork up to 1 day before grilling.
Nutritional Information:
| Serving Size: | |
| Sodium | 6 mg |
| Protein | <1 g |
| Carbohydrate | 2 g |
| Total Fat | <1 g |
| Calories from Fat | 12 % |
| Calories | 8 |
This recipe appears in:
Middle Eastern
