Chermoula Marinated Chicken with lime pickle potato

By Pierre Khodja

Chermoula Paste

2 garlic cloves, roughly chopped

3 tbsp roughly chopped flat-leaf parsley

2 tbsp paprika

2 tbsp ground cumin

½ tsp cayenne pepper

Juice 1 lemon

2 tbsp olive oil

1 tbsp honey

1 whole The Bare Bird chicken, butterflied

Lime Pickled Potato

3 tbsp olive oil

500g kipfler potatoes, boiled & peeled

2 large zucchini, sliced into 1cm rounds

2 tbsp lime pickle (found in Indian section of supermarket)

½ bunch coriander, chopped

Juice ½ lime

½ bunch of mint

0.5 cup greek or natural yoghurt

Make chermoula paste by combining garlic, parsley, paprika, cumin, cayenne, lemon juice, olive oil and honey, then rub into chicken and leave to marinate for 1 hour.
Pre-heat oven to 200°C. Pre-heat barbecue or grill and cook chicken on both sides until evenly brown. Then place chicken in ovenproof tray and cook in oven for 40 mins.
Heat olive oil in frying pan, add potato and cook until brown. Add zucchini and cook until lightly browned.
Separately mix lime pickle, mint, coriander, lime juice and yoghurt, and toss through potatoes gently.
Remove chicken from oven, allow to rest for 10 mins and serve with potato and zucchini.

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