Chermoula Marinate
223
1 Portion
| 1 | fresh coriander | 1 bnch |
| 2 | cumin seeds, roasted | 3 tsp |
| 3 | Coriander seeds, roasted | 2 tsp |
| 4 | Paprika | 4 tsp |
| 5 | fresh ginger | 30 g |
| 6 | garlic, sliced | 6 clove |
| 7 | Birds eye chilli, seeded and sliced | 4 each |
| 8 | lemon juiced and zest | 1 each |
| 9 | Olive oil | 40 ml |
| 10 | Salt and pepper | 1 pich |
1. Blend all ingredients in robo coupe
2. Place the chicken in marinate and combine
3. Place in cryovac bag
4. Cook in sous vide for 55 minutes at 63 degree Celsius
5. Once cooked cool ready for service
6. You will need to reheat to order in the cous vide for 5 to 8 minutes
7. Once hot remove from bag and char grill
8. Slice and put on the plate
9. Reserve some marinate to use as dressing