I will put charmoula sauce on almost anything. Roast chicken? Of course. The tomato salad served with the roast chicken? Surprisingly good. With hummus on carrots? On fried eggs the next day? Delicious. I would have kept putting it on everything I ate if I hadn't scooped up the last of it with a flour tortilla.
Charmoula is a North African spice paste, traditionally eaten in Morocco, Tunisia and Algeria. Although it sounds exotic, it is insanely easy and cheap to make. I first saw charmoula on Mark Bittman's column in the NYTimes, and further research revealed recipes calling for charmoula on everything from lamb to shrimp to vegetables. Bittman even suggests potatoes. Its rather thick sauce, and packs a spicy punch. A little goes a long way.
