Chermoula Chicken with Roasted Potato Salad and Courgette

Steps

1. 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 Cut courgette in half lengthways and slice 1cm. Place on another lined oven tray, season, drizzle with oil and toss to coat. Dice tomato 1cm and set aside in a large bowl. Thinly slice spring onions.
3. Prep chicken Pat chicken dry, season, and rub with chermoula spice mix. 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.
4. Cook chicken Cook chicken and courgette, on rack below potatoes, for 8-10 minutes (depending on thickness of chicken), until chicken is cooked through. Rest, covered. Alternatively, cook chicken on BBQ grill or hot plate for 2 minutes each side, before finishing in the oven.
5. To finish Combine chermoula paste and mayonnaise in a small bowl. Add cooked potatoes, courgette and spinach to bowl with tomato. Add 2 Tbsp chermoula mayo mix, toss to combine and season to taste. Thinly slice chicken.
6. Serve potato salad topped with chicken, remaining chermoula mayo and spring onions.