Sunday Supper

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Wednesday, February 13, 2008

While you are in the Mediterranean zone, you can make that other great, feisty Moroccan sauce -- the chermoula -- and slap it on a piece of chicken or a piece of white fish such as cod.

This will make enough for 4 to 6 servings: Toast 1 teaspoon each of cumin seeds and coriander seeds in a small skillet for 1 minute, crush them and put them in a food processor with a small onion that is coarsely chopped, 3 cloves of coarsely chopped garlic, a teaspoon of sweet paprika, 1/2 teaspoon of powdered ginger and 1 tablespoon each of cilantro and flat-leaf parsley leaves. Pulse until things look finely chopped.

Coarsely chop the preserved lemon (rind included, seeds removed) with 12 glossy, pitted black olives and stir that mixture into the mixture from the food processor, adding a little olive oil to loosen it up a bit. Season with salt, black pepper and cayenne pepper to taste. Spread the paste on the chicken or fish. Cover and refrigerate for about 2 hours; let it come to room temperature before roasting in the oven or on the grill.

-- Tamasin Day-Lewis