Chermoula Butterflied Chicken with Potato and Courgette Salad

Steps

1. Prep chicken Preheat BBQ grill and hot plate to medium. Pat chicken dry and rub with chermoula spice mix and a drizzle of oil. Season.
2. Cook potatoes Cut potatoes into halves or quarters until roughly the same size. Place in a pot and cover with hot tap water. Bring to the boil on high heat and cook for about 15 minutes, until just tender. Drain well and gently return to hot pot to help dry.
3. Cook chicken Brush BBQ grill with an oiled paper towel. Place chicken onto grill, skin side down, for about 8 minutes, until browned. If the skin darkens too quickly, reduce temperature. Turn chicken and cook for about 25 minutes, turning every 8-10 minutes, or until chicken is cooked. Set aside, covered, to rest.
4. Prep veggies and mayo Slice courgettes in half widthways and then into 1cm thick sticks. Drizzle with oil and season. Dice tomatoes 1cm and set aside. Combine chermoula paste and mayonnaise in a small bowl.
5. Cook veggies When chicken has 10 minutes cook time remaining, cook potatoes on BBQ hot plate for about 10 minutes, until golden. Turn often to ensure even cooking. Set aside in a large bowl and toss through spinach. Cook courgettes on BBQ hot plate for about 5 minutes, until just tender.
6. To finish Toss 2 Tbsp chermoula mayo through cooked potatoes and season to taste. Place potatoes on a platter and top with grilled courgette and tomato. Slice chicken as desired.
7. Serve potato salad topped with chicken and a dollop of remaining chermoula mayo.