Roast Chermoula Chicken with Tomato Potatoes and Kale

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 14, 2017.

Moroccan inspired roast chicken, hearty and delicious!

Ingredients

800g baby potatoes, scrubbed and cut in halves and quarters until they are roughly the same size
2 tomatoes, diced 2cm
1 courgette, cut into 1cm-thick rounds
2 teaspoons chermoula paste

oven to 220°C. Line a deep oven tray with baking paper.
Toss potatoes, tomatoes and courgette on prepared tray with first measure of chermoula paste and a drizzle of oil. Season with salt and pepper.
Pat chicken dry with paper towels and lay, skin-side up, on top of potatoes. Use a sharp knife to make 2 slash marks into each thigh. Brush all remaining chermoula paste over to coat and season with salt.
Roast veggies and chicken for about 35 minutes, until chicken is cooked through. Set aside, covered with foil, to rest for at least 5 minutes. While chicken cooks, finely dice red onion, remove tough stalks from kale and roughly chop leaves.
While chicken is resting, scoop out 2 tablespoons of cooking juices and set aside. In a small pot on medium heat, cook butter and flour for 2 minutes, until sandy in colour. Add chicken stock and reserved chicken juices, stir and cook for 3-4 minutes, until gravy is smooth and thickened.
Heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 1-2 minutes, until softened then add butter. Once butter has melted, add kale to pan and cook for a further 1-2 minutes, until wilted. Season to taste with salt and pepper.
place tomato potatoes on a large serving platter and top with kale. Cut roast chermoula chicken into large pieces and place on top. Serve gravy on the side and place in the centre of the table for everyone to help themselves.