Name: Grilled chicken thighs with a creamy spinach sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: African
Ingredients: 6 chicken thighs; 10 ml ground cumin; 5 ml coriander ground; 5 ml dried oregano; 15 ml garlic paste; 2,5 ml cayenne pepper; 1,2 ml paprika; 15 ml lemon juice or lime juice; 2,5 ml salt; 45 ml oil; 7,5 ml butter; 15 ml garlic cloves, chopped; 4*250 ml baby spinach raw and roughly chopped; 180 ml Cooking Cream; 125 ml full cream milk; 1,2 ml salt; 1,2 ml freshly ground black pepper; 125 ml cheddar cheese grated; fresh basil to garnish

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Ingredients (19)

6	chicken — thighs
10 ml	ground cumin
5 ml	coriander — ground
5 ml	dried oregano
15 ml	garlic — paste
2,5 ml	cayenne pepper
1,2 ml	paprika
15 ml	lemon juice — or lime juice
2,5 ml	salt
45 ml	oil
7,5 ml	butter
15 ml	garlic — cloves, chopped
*4250 ml**	baby spinach — raw and roughly chopped
180 ml	Cooking Cream
125 ml	full cream milk
1,2 ml	salt
1,2 ml	freshly ground black pepper
125 ml	cheddar cheese — grated
	fresh basil — to garnish

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Method:

Chicken

1. Place the chicken in a mixing bowl with the cumin, coriander, oregano, garlic, cayenne pepper, paprika, lemon or lime juice and salt.

2. Rub the ingredients into the chicken and leave to marinate for 30 minutes at room temperature or up to 24 hours in the fridge.

Spinach sauce

3. Melt the butter in a small saucepan over medium heat and sauté the garlic and spinach for about 2 minutes. Add the cream, milk, salt and pepper. Turn up the heat and simmer until the mixture starts to bubble, stirring frequently. Take the saucepan off the heat and add the cheese, mixing until it melts.

4. Heat an outdoor grill to medium hot and grease the grid with some of the oil. Place the chicken on the grid, skin side down, and cook for 12-15 minutes. Flip over, baste with more oil and grill for another 7-8 minutes.

5. Serve the spinach sauce
with the chicken thighs.
Garnish with fresh basil.