Weeknight Dinner Made Easy with Wild Garden Chermoula Marinade
Weeknight Dinner Made Easy with Wild Garden
I have always leaned towards making my own marinades, but when you don’t have the time or energy to think thru what flavors you want to put together, these mixes by Wild Garden are perfect!
Since opening my bakery, butter bear shop, I have been leaning to really easy and quick dinner ideas. As always, I want them to be nutritious and delicious. I have been using Wild Garden quick marinades over the past few months and they are game changing! They have a line of authentic Mediterranean marinades, simmer sauces, and heat and serve pilafs that really capture the taste of the region.
Chermoula is a flavor-infused North African herb sauce and I love it because of the layers of flavors-cilantro, cumin, a little heat and with some lime juice a bright acidic finish. You can use this blend as a 10 minute marinade or spoon over your favorite grilled meats and veggies.
I first had this carrot salad at a pop-up by our Moroccan friend who runs Taste Of Marrakech. I love the contract of sweet and warm spice of ground cumin and the burst of the raisins. This salad rounds out this weeknight meal.
The Recipe
- 1 1/2 pounds boneless chicken breast or thighs
- 1 package Wild Garden Moroccan Chermoula Quick Marinade
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 cup thinly sliced onion
- 1-2 tablespoons fresh lime juice
- Carrot Salad
- 1 pound carrots, shredded
- 1/2 cup flat leaf parsley leaves
- 1/4 cup raisins
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Marinade chicken in Wild Garden Moroccan Chermoula Quick Marinade for a minimum of 20 minutes.
- In a skillet heat olive oil and saute the chicken and onions for 3-5 minutes on medium high heat. After an additional minute add the minced garlic.
- Cook for 5 minutes and remove from heat.
- Squeeze fresh lime juice and top with parsley.
- In a large bowl, toss together the carrots, parsley and raisins.
- Combine lemon juice, olive oil, ground cumin and salt until emulsified.
- Pour dressing over the carrots and toss.
- Enjoy!
This post and recipe are sponsored by Wild Garden. All content and ideas are my own. Thank you for supporting the companies that help support and keep this blog going 🙂
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate
XO,
