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From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

8–10 skinless chicken parts

Charmula
¾ cup olive oil
Juice of 3 lemons and 1 lime
1 bunch cilantro, chopped with stems
1 bunch parsley, chopped with stems
3 tablespoons ground cumin
3 tablespoons ground coriander
¼ teaspoon red chili flakes
Salt and pepper to taste

Add the olive oil and lemon juice to a large bowl. Chop up the cilantro and parsley and mix. Add in the spices and mix well. Let stand for at least 15 minutes for the flavors to mix. Add in the chicken and coat well with the charmula. Cover with unbleached parchment (available at natural food stores or at www.gaiam.com) and place in the refrigerator overnight.

Mango and Papaya Salsa
1 mango, diced
1 Hawaiian papaya or ½ Mexican papaya, seeded and diced
½ white onion diced fine
1 bunch cilantro, diced and stems removed
Juice of one lime
A pinch of ancho chili
Salt and pepper to taste

Combine all ingredients and allow flavors to mingle before serving.

 Put it all together:

The next day, you can bake the chicken in the oven, covered with unbleached parchment, or grill it. Serve with the mango and papaya salsa and fresh sprigs of herbs such as mint, thyme, and oregano. This looks very pretty on a Mexican or Moroccan platter.

Serves 6–8

Note: Charmula is extremely versatile. Use it to marinate fish or lamb. Add it to water to make an instant stock for fish soup.