BBQ Chermoula Chicken with Baby Potato & Grilled Capsicum Salad

BBQ Chermoula Chicken with Baby Potato & Grilled Capsicum Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, November 22, 2020.
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Chermoula is a mixture of spices or marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.

Ingredients

To Serve

  • 1 pack sliced almonds
  • 1 bunch mint, leaves picked

Yoghurt

  • 125g yoghurt

Chicken

  • 1 drizzle of oil
  • 1/2 pack chermoula spices
  • 650g free range chicken thighs

Potato Salad

  • 2 Tbsp mayonnaise
  • 1 drizzle of oil
  • 1/2 pack chermoula spices
  • 2 capsicum, sliced 2cm
  • 1 red onion, cut into wedges
  • 800g baby potatoes, cut in half
  • 100g baby spinach

Steps

  1. Preheat BBQ grill and hot plate to medium. Preheat oven to high grill (if using).
  2. Cut potatoes into halves or quarters, until roughly the same size. Add to a large pot and cover with hot tap water. Cook on high heat for about 20 minutes with the lid on, until tender and just cooked through. Drain well and return to pot to help dry.
  3. Pat chicken dry and rub with second measure of chermoula spices and oil. Season with salt and pepper.
  4. Prep onion and capsicum.
  5. Cook chicken on BBQ for about 6 minutes each side (depending on thickness), or until cooked through. Set aside, covered to rest. Alternatively, cook in a fry-pan on medium-high heat.
  6. Toss cooked potatoes with onion, capsicum, remaining chermoula spices and oil. Season with salt. Cook veggies on BBQ hot plate for about 5 minutes, until golden and tender. Season with salt and pepper. Alternatively, place potatoes and veggies on an oven tray and grill for about 10 minutes, until tender.
  7. Let veggies cool slightly, then toss with spinach and mayonnaise. Slice chicken. Prep mint.
  8. Potato salad topped with chicken, yoghurt, mint and almonds.

Nutritional Information

Energy 2007 kj
480 kcal
Protein 40.1g
Carbohydrate 26.9g
Fat 22.3g