MOROCCAN LEMON CHICKEN ON SPINACH

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 2 Tbsp mint, finely chopped 5 Tbsp extra virgin olive oil, plus extra for drizzling

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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