Chermoula spatchcock chicken with tomato charred onion salsa

Method

Grilled Chicken and Chermoula Paste

1. Place all the chermoula ingredients into a food processor and blitz until smooth.
2. Preheat the oven to 180C. Using some kitchen scissors cut the chicken down both sides of the back bone. Open the chicken up and push down firmly on the breast spreading the chicken flat.
3. Rub all over with the chermoula paste, drizzle over the oil and sprinkle and place into a roasting tray, then into the oven for 30 minutes.
4. Remove the chicken and allow to rest, cut into 8 pieces and serve.

Tomato Onion Salsa

1. Dice tomatoes into small squares Remove small connection to stalk Place in bowl with onions.
2. On wooden chopping board sprinkle garlic with salt and mash into a paste Add to the tomatoes & onion.
3. Pour over olive oil, freshly ground pepper and vinegar Place in fridge to marinate.
4. Drain excess liquid from tomatoes before serving.