CHERMOULA

A ubiquitous Moroccan herb sauce used both as a marinade and an accompaniment to chicken, meat or seafood. See grilled rib lamb chops for use in a recipe.

2/3 cup chopped cilantro

4 cloves garlic, crushed

1 teaspoon cumin

1 teaspoon paprika

¼ to ½ teaspoon cayenne

6 tablespoons peanut or extra-virgin olive oil

juice of 1 lemon or 3 tablespoons wine vinegar

1. Blend all ingredients in a blender until smooth, about 1 minute. (Chermoula will keep, its surface covered with plastic wrap, for 1 week in the refrigerator, but it will lose its bright green color after a couple of days.)