File:Poulet chermoula aux olives rouges.png

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Français : Du poulet, mariné dans "chermoula", cuit sur un lit d'oignon et de tomate et un petit volume d'eau sur un feu doux. les rondelles d'oignon et de tomate servant de lit au poulet sont à la fin de la cuisson presque caramélisés. On décore généralement ce plat avec des olives rouges, à caractère bien acidulé, celles-ci accompagnent merveilleusement le citron confit. La marinade "chermoula" est une marinade marocaine de plusieurs versions, selon les régions et les familles et aussi selon l'élément qu'on veut mariner. Généralement, elle est composée d'un mélange d'ail, cumin, paprika, sel, poivre, coriandre et citron confit. Il est aussi de coutume d'ajouter du gingembre frais ou moulu au poulet.
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Author Fzlaissi

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current14:59, 15 October 2014Thumbnail for version as of 14:59, 15 October 20142,369 × 1,913 (8.4 MB)Fzlaissi (talk | contribs)User created page with UploadWizard

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