Moroccan BBQ Chicken with Rice Salad and Moroccan Eggplant Aioli

Steps

1. a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Chop broccoli into very small florets and dice courgette 1cm. Set both aside. Pat chicken dry with paper towels and season with salt. Sprinkle over Moroccan BBQ chicken spice mix, coating both sides of the chicken.
4. Heat a drizzle of oil in a fry-pan on medium to high heat. Cook chicken for about 3 minutes each side (depending on thickness), until chicken is just cooked through. Set aside to rest, covered with foil then slice thickly against the grain. While chicken is cooking, cook broccoli and courgette.
5. Add broccoli to pot of boiling water and cook for 2–3 minutes. When 1 minute of cook time remains, add courgette. Drain and set aside. In a large bowl add vinegar, mustard, oil and honey and whisk to combine. Add rice, broccoli, courgette and tomatoes to bowl with dressing and toss to combine.
6. In a small bowl mix Moroccan eggplant dip with mayonnaise.
7. Divide rice salad between plates, top with Moroccan BBQ chicken and dollop over Moroccan eggplant aioli.