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Ingredients

Method
  • 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

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

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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Comments

  • Elsabie Templeton
    22 May 2016

    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.

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