Ingredients for North African Marinade
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Fresh Ginger
- Paprika
- Coriander Seed
- Black Peppercorns
- Cardamom Pods
- Hot Red Pepper Flakes
- Fenugreek Seeds
- Ground Cinnamon
- Allspice
- Ground Cloves
- 1/2 teaspoon salt
- Fresh Lemon Juice
- Olive Oil
- Chicken Stock
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How to Make North African Marinade
- Finely chop 1 medium onion, 2 cloves garlic, and 1 inch piece of ginger.
- In a medium skillet over medium heat, combine the chopped onion, garlic, ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 2-3 minutes, stirring frequently, until fragrant and lightly toasted.
- Remove from heat and let cool slightly.
- In a blender, combine the cooled spice mixture, 1/4 cup lemon juice, and 1/4 cup olive oil. Blend until completely smooth and creamy. Add 1-2 tablespoons of water if needed to reach desired consistency.
- Spread the marinade generously over your choice of 1 1/2 - 2 lbs seafood, poultry, beef, or pork. Marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
- Cook your marinated protein as desired (grilling, baking, pan-frying, etc.). Cooking time will vary depending on the protein and cooking method. (Estimated cook time: 27 minutes for most proteins when following typical cooking methods.)
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
60g
Fat
44g
Carbs
22g
