tag:blogger.com,1999:blog-488443880886773768.post7091001060822808569..comments2015-05-02T10:44:13.866-07:00SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]Blogger17125tag:blogger.com,1999:blog-488443880886773768.post-29331853831183446052015-01-10T06:49:56.561-08:002015-01-10T06:49:56.561-08:00I'm looking forward to making this for dinner tomorrow! The charmoula paste reminds me of the paste my grandfather would baste lamb and chicken with whenever he made his pinchitos morunos. I suppose this makes sense, since so much of southern Spain's cuisine has its roots in North Africa. Thanks for the recipe!SeasonWithSpicehttps://www.blogger.com/profile/13520070016888816645[email protected]tag:blogger.com,1999:blog-488443880886773768.post-49849647177872219622014-02-25T04:06:45.956-08:002014-02-25T04:06:45.956-08:00i want to know that why have you added onion in a paste as in some other sites they have not used onion in their paste, secondly can i use corriander leaves instead of cilantro?SeasonWithSpicehttps://www.blogger.com/profile/13520070016888816645[email protected]tag:blogger.com,1999:blog-488443880886773768.post-71631670934338678262013-06-05T18:15:09.701-07:002013-06-05T18:15:09.701-07:00Hi Candice - Both parsley & cilantro are one of the key ingredients in the authentic Chermoula marinade. If you don't mind to stray away from the authenticity of the dish, you can sub it with basil or oregano. Alternatively, you can skip the herbs all together. The flavors from turmeric, cumin, coriander and other spices are wonderful enough for the roast/ grilled chicken dish. Hope you get to give it a try! Happy cooking.Season with Spicehttp://www.seasonwithspice.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-76053951717178956532013-06-05T12:16:12.832-07:002013-06-05T12:16:12.832-07:00This chicken dish looks very tasty. Unfortunately, I'm not a fan of parsley/cilantro. Can I substitute it with something else?Candice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-7144479696829194062012-05-12T22:53:54.883-07:002012-05-12T22:53:54.883-07:00Great idea to use the spice marinade on chicken kebobs, especially for spring time barbecue. Thanks for letting us know that you enjoyed it, Kloe!Season with Spicehttp://www.seasonwithspice.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-19791887639724083262012-05-12T19:25:17.697-07:002012-05-12T19:25:17.697-07:00I used the marinade for chicken kabobs, it was wonderful! Thank You!Kloe Ferriman[email protected]tag:blogger.com,1999:blog-488443880886773768.post-57698086590303887712012-02-28T05:05:20.474-08:002012-02-28T05:05:20.474-08:00Hi Mark - That's wonderful! Hope you enjoyed the spiced chicken.seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-2457868576045012592012-02-26T15:41:42.199-08:002012-02-26T15:41:42.199-08:00Making this chicken dish for the first time tonight....Mark[email protected]tag:blogger.com,1999:blog-488443880886773768.post-19916089031734876842011-11-06T16:34:18.702-08:002011-11-06T16:34:18.702-08:00Cheers Nami!seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-23013399262599721332011-11-06T16:34:02.168-08:002011-11-06T16:34:02.168-08:00Hello Arudhi - thanks for your kind note. Yes, life and food will be dull without spices. Hope you managed to give this combination a try. Have a great one!seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-16804242909861471332011-11-06T16:31:59.625-08:002011-11-06T16:31:59.625-08:00Grill fish especially:)seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-32222053167167601132011-11-06T16:27:07.668-08:002011-11-06T16:27:07.668-08:00Thanks Rosa!seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-13962338429216360162011-11-05T19:38:47.741-07:002011-11-05T19:38:47.741-07:00I`m making spiced roasted chicken too for today`s lunch! What a coincidence :D I use spices a lot in my daily cooking and I can`t ever imagine my life (and my food) without them. I`ve never had any Moroccan dish before and that Chermoula marinate sounds totally new to me. The combination of turmeric, coriander, and lemon already sounds wonderful to my ears. Thank you for the recipe!Arudhi@Aboxofkitchen[email protected]tag:blogger.com,1999:blog-488443880886773768.post-52494512222119495632011-11-03T01:33:31.866-07:002011-11-03T01:33:31.866-07:00Delicious and beautiful photography!Nami | Just One Cookbookhttp://justonecookbook.com/blog/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-73981482606730999632011-11-02T14:05:18.909-07:002011-11-02T14:05:18.909-07:00This looks amazing! I bet it would be incredible on fish!Tanvihttp://thehathicooks.blogspot.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-72645482546947956582011-11-02T03:15:48.246-07:002011-11-02T03:15:48.246-07:00I don't use turmeric that often, but I generally like it. Here I heard that some women use turmeric when baking sponge cakes, if they don0t have fresh farm eggs. Then they use turmeric with store bough eggs (which are pale) to make sponge look nice and yellow, like it was made from the fresh farm eggs...BiteMyCake[email protected]tag:blogger.com,1999:blog-488443880886773768.post-84125525307340904062011-11-02T02:07:47.756-07:002011-11-02T02:07:47.756-07:00This comment has been removed by a blog administrator.Rosa Mayhttp://twitter.com/RosasYummyYums[email protected]