|6||chicken — thighs|
|10 ml||ground cumin|
|5 ml||coriander — ground|
|5 ml||dried oregano|
|15 ml||garlic — paste|
|2,5 ml||cayenne pepper|
|15 ml||lemon juice — or lime juice|
|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||freshly ground black pepper|
|125 ml||cheddar cheese — grated|
|fresh basil — to garnish|
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.
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.
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