Moroccan Lemon Chicken on Spinach
Chicken is by far one of my favourite and most versatile meats, I probably eat a chicken dish 4-5 times a week if not more because its fairly cheap in comparison to other meats, it can be used in so many dishes, it's packed with protein and to be honest it's just downright delicious.
So when I was handed this recipe by my very dear mother a few days after I started this whole new Banting journey, I knew it was going to be a winner for two reasons. One, the name alone makes my mouth start to water, and two, my mother is one of the best amateur cooks around (every boy says that though I'm sure) and she wouldn't back a bad recipe.
400g Chicken Breasts, Skinless
Morocco Spice Rub
300g Spinach (organic if you can, I find it tastes better)
4 Tbsp Lemon Juice (from a bottle or freshly squeezed, it's up to you)
1 Clove of Garlic, Crushed
2 Tbsp Chopped Fresh Mint
5 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Prepare the lemon dressing by combining the garlic, lemon juice, 1 Tbsp olive oil and the chopped mint. Add salt and pepper to taste.
To prepare the spinach, soak the leaves in cold water. Drain the leaves and then pour boiling water over them, enough so that it covers the leaves and leave it for 10 minutes.
Drain again and let it cool. Once thats done, chop it up quite roughly.
Place it into a pot or high sided pan over a medium heat and cook, stirring it now and then for 10 - 15 minutes or until the water has evaporated and the spinach is left tender.
Cut the chicken fillets in half then rub with the spice mix and olive oil.
Thread the chicken onto bamboo skewers that have been pre-soaked in water and proceed to sear them in a hot pan for 1 - 2 minutes on each side or until cooked through (preferably a griddle pan for best results.)
Place a skewer or two of chicken onto a bed of tender spinach and spoon over the lemon dressing.
Once this is done put it into your mouth and thank yourself for being such a culinary genius.