Chermoula marinade


(makes 2 cups)

1 onion chopped
1 tsp finely chopped fresh ginger
1 Tbs dried crushed chillies
1 Tbs ground cumin
1 Tbs ground paprika
1/2 tsp saffron thread
2 Tbs chopped flat leaf parsley
2 Tbs chopped coriander
2 bay leaves
1/2 preserved lemon
1/2 cup olive oil
1/2 lemon juiced

Put all ingredients in the food processor and blend into a rustic paste.