1. Cut the chicken pieces into thin strips.
2. Prepare the marinade using 3 tbsp of olive oil and 2 tbsp Charmoula in a dish.
3. Mix in the chicken strips and leave to marinade for a couple of hours at room temperature.
4. Steam the new potatoes until just cooked and cut each in half.
5. Pre-heat the oven to 200ºC.
6. Heat 3 tbsp of olive oil in a large frying pan and sauté the marinated chicken until golden.
Check for salt & pepper and adjust to your liking. Remove with a slotted spoon.
7. In the same frying pan add the rest of the oil, bring to a high heat and add the potatoes and sauté.
8. Add the garlic and the parsley to the pan and fry for 5 minutes. Check for salt & pepper and adjust to your liking.
9. Place the potatoes into a shallow baking dish to form the first layer.
10. Next add the sautéed chicken and then top with the Zaalouk.
11. Cover the dish with a sheet of tin foil. Place the dish in the hot oven to bake for approx 10-15 minutes.
12. Serve with a green salad and Harissa on the side for a spicy kick.
