Chermoula chicken

Ingredients:

Dressing:

• 2 punnets (180g each) PnP assorted tomatoes, chopped
• ¼ cup (60ml) chermoula paste
• Juice (60ml) and grated peel of 1 lemon
• ¼ cup (60ml) olive oil
• Salt and milled pepper

• 2 whole PnP rotisserie chickens, warm
• Handful fresh mint or parsley, for garnish
• Green salad and pitas or naans, for serving

Method:

1. Mix dressing ingredients together and set aside for flavours to infuse.
2. Place chicken on a platter and drizzle with dressing.
3. Scatter with herbs and serve with salad and pita or naan breads.