Chermoula Chicken with Roasted Potato Salad and Courgette

Steps

1. Prep and cook potatoes Preheat oven to 220°C. Cut potatoes into halves or quarters until roughly the same size, season and toss with a drizzle of oil on a lined oven tray. Roast for about 30 minutes, until tender, turning halfway through cook time.
2. Prep veggies and chicken Cut courgette in half lengthways and slice 1cm. Set aside on second lined oven tray. Dice tomato 1cm and set aside in a 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 onions.
3. Cook chicken 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 in oven (on rack below potatoes) for 8-10 minutes (depending on thickness), until cooked through. Rest, covered, then slice thinly.
4. Finish salad Add cooked potatoes, courgette and spinach to bowl with tomato. Add 1-2 Tbsp chermoula mayo mix, toss to combine and season to taste.
5. Serve potato salad topped with chicken and a dollop of chermoula mayo. Sprinkle over spring onion.