Moroccan Chermoula Chicken with Rose Petal Harissa

Rated 4/5 from 1 Customer Review

Chermoula is a popular marinade for chicken and fish used in many North African countries. It’s a punchy version of a pesto containing parsley, garlic, plenty of toasted cumin and coriander with a hint of earthy saffron. Here the chicken is marinated then grilled and served with a fiery rose petal harissa and simple carrot salad on the side.

Adding a dessert blend? We'll email you the recipe once you've ordered!

20 minutes

40 minutes


In stock

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Rose Harissa Blend: paprika, chilli, caraway, coriander, cumin, garlic, mint, rose, salt

Chermoula Spices: cumin, coriander, paprika, mild chilli flakes, red bell pepper, saffron

Salad Spices: mint, parsley, sumac, black pepper, red bell pepper

  • 4 x 150g chicken breasts or firm fleshed fish fillets or use 1 medium cauliflower for a veg version
  • 2 large carrots
  • 2 cloves of garlic
  • 50g bunch of parsley
  • 1 lemon
  • 90ml good quality olive oil
  • Flatbreads or couscous to serve
  • Blender
  • Mixing bowl
  • Small pan

Product Rating (1):


This made a really nice change - not at all spicy until you add the harissa, but really really tasty!

Katy Moore View More

Perfectly charred on the edges! Happy spicing!

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