Chermoula Chicken with Roasted Potato and Courgette Salad

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 3cm, season and toss with a drizzle of oil on a lined oven tray. Roast for about 20 minutes, until tender, turning halfway through cook time.
2. Prep veggies Cut courgette in half lengthways and slice 1cm. Set aside on another lined oven tray. Dice tomato 1cm and set aside in a large bowl. Combine chermoula paste and mayonnaise in a small bowl and set aside.
3. Cook chicken Pat chicken dry, season, and rub with chermoula spice mix. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until browned. Place on tray with courgette. Cook, below potatoes, for 8-10 minutes, (depending on thickness), until cooked through. Rest, covered.
4. Combine salad Add cooked potatoes, courgette and spinach to large bowl with tomato. Add ½ tablespoon of chermoula mayo mix, toss to combine and season to taste.
5. To finish Thinly slice chicken and toss in any resting juices. Season.
6. Serve potato salad and chicken with a dollop of remaining chermoula mayo.