Chermoula Chicken with Roasted Potato Salad and Courgette

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 3, 2018.

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Marinate chicken the night before for more flavour. The chermoula has a bit of a kick so add it according to your tastes!

Ingredients

Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into halves or quarters until roughly the same size, season and toss with a drizzle of oil on first prepared tray. Roast for about 30 minutes, until tender, turning halfway through cooking.
Cut courgette in half lengthways and slice 1cm. Set aside on second prepared tray. Dice tomato 1cm and set aside in a large bowl. Combine chermoula paste and mayonnaise in a small bowl and set aside. Pat chicken dry, season, and rub with chermoula spice mix. Thinly slice spring onion.
Heat a drizzle of oil in a large fry-pan on mediumhigh 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. Set aside to rest before slicing chicken thinly.
Add cooked potatoes, courgette and spinach to large bowl with tomato. Add 2 tablespoons of chermoula mayo mix, toss to combine and season to taste.
To serve, divide roasted potato salad between plates and top with chicken and a dollop of remaining chermoula mayo. Sprinkle over spring onion.