Chermoula Chicken with Roasted Potato Salad and Courgette

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) 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 cook time.
Slice courgette in half lengthways and slice 1cm and cut kalettes in half. Place on second prepared tray, season, drizzle with olive oil and toss to coat. Thinly slice spring onions.
Pat chicken dry, season and rub with chermoula spice mix. Heat a drizzle of oil in a medium fry pan on medium-high heat. Cook chicken for about 2 minutes each side, until browned. Place on tray with courgette.
Roast, below potatoes, for 8-10 minutes, depending on thickness, until chicken is cooked through. Set aside to rest before slicing chicken thinly.
Combine chermoula paste and mayonnaise in a small bowl. Place cooked potatoes, courgettes, kalettes and spinach to large bowl. Add 1 tablespoon of chermoula mayo mix, toss to combine and season to taste.
To serve, divide potato salad between plates and top with chicken and a dollop of remaining chermoula mayo. Sprinkle over spring onion and coriander.