Moroccan lemon chicken on spinach
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- Phillippa Cheifitz
- 2 to 4
- Easy
- Carb Conscious Dairy free Fat conscious
- 20 minutes
- 15 minutes
- Groote Post Unwooded Chardonnay 2009
- Buy Ingredients Here
Ingredients
- 4 x 100 g pieces chicken breast fillet, skinned
- Flavours of Morocco spice rub, for dusting
- 1 T olive oil
- Sea salt and freshly ground black pepper
- 300 g spinach or Swiss chard leaves
- For the lemon dressing, combine:
- 4 T lemon juice
- 1 T olive oil
- 1 clove garlic, crushed
- 2 T chopped mint
- Sea salt and freshly ground black pepper, to taste
- For the preserved lemon and mint salsa, combine:
- 2 T chopped mint
- 2 t olive oil
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.
Per serving: 1242.6 kJ, 34.8 g protein, 15 g fat, 3.3 g carbs
Is there any way you can make a wine suggestion with each recipe? It would help those of us who entertain a lot but are not wine boffins (yet). Thank you.