BBQ Chermoula Chicken with Baby Potato & Grilled Capsicum Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, January 9, 2022.

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Chermoula is a mixture of spices or marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.

Ingredients

Preheat BBQ grill and hot plate to medium. Preheat oven to high grill (if using).
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.
Pat chicken dry and rub with second measure of chermoula spices and oil. Season with salt and pepper.
Cut onion into wedges and slice capsicum.
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.
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.
Let veggies cool slightly, then toss with spinach and mayonnaise. Slice chicken. Pick mint.
Potato salad topped with chicken, yoghurt, mint and almonds.