Moroccan lemon chicken on spinach
| Recipe By: | Phillippa Cheifitz |
| Serves: | 2 to 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 400g chicken breasts, skinless & butterflied
- Morocco spice rub
- 300 g organic spinach, roughly chopped
- 4 Tbsp fresh lemon leaves
- 2 cloves garlic, crushed
- sea salt and freshly ground pepper, to taste
- 1 tbsp mint, finely chopped
- 5 Tbsp extra virgin olive oil, plus extra for drizzling
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Cooking Instructions
- Cut the chicken fillets in half then rub with the spice mix and olive oil. Thread onto bamboo skewers, soaked in water, then sear on a hot griddle pan for 1 to 2 minutes a side, or until cooked through but still tender. Season lightly.
- Place a skewer or two on a serving of spinach or Swiss chard. Spoon over the lemon dressing and serve with the salsa.
- To prepare the spinach/Swiss chard: Soak the leaves in a bowl of cold water. Drain. Pour over boiling water to cover and leave for 10 minutes. Drain and cool, then chop roughly.
- Place in a saucepan over a medium heat, and cook, stirring now and again, for 10 to 15 minutes, or until the water has evaporated and the spinach is just tender.
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