The Yum Yum Factor

 When I spied this blog post on The Cook Who Knew Nothing, I knew I had to make it. It felt like a great excuse to try out some new ingredients like preserved lemons, pomegranate molasses and baharat spice which are all things that I think about buying but don't because I am not sure what to do with them. North African cuisine is still very unfamiliar to me and I am just really starting to learn about Middle Eastern food this year. There are enough familiar flavours in this food that it feels like something I know but, at the same time, with these kicks of either new tastes or new combinations of spices that I wouldn't normally put together. I can't wait to try this chermoula with some fish and perhaps next time, I will up the chili and make it a bit hotter but otherwise, I wouldn't change a thing at this point. The chicken was just as good over the next couple of days either over rice or in a pita as a sort of shwarma like sandwich with some tahini sauce, pickled ...