Ingredients

• 4 chicken marylands
• 1 tablespoon smoked paprika
• 2 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• Zest and juice of 3 limes
• 2 tablespoons extra virgin olive oil
• Sea salt flakes and freshly ground black pepper

Spicy garlic spinach

• 60ml (1/4 cup) vegetable oil
• 2 teaspoons sesame oil
• 2 French shallots, very finely chopped
• 6 garlic cloves, crushed
• 8 cups baby spinach leaves
• 1/4 teaspoon cayenne pepper
• Sea salt flakes and freshly ground black pepper

Method

• Step 1 Preheat the oven to 210C/190C fan forced. Line a baking tray with baking paper. Pat the chicken dry with paper towel, then use a sharp knife to score in parallel lines.
• Step 2 Place the paprika, cumin, allspice, garlic powder, lime zest and juice, and oil in a bowl. Stir to combine. Season generously with salt and pepper. Rub onto the chicken. Place in the fridge for at least 30 minutes, or overnight if possible, to marinate.
• Step 3 Place the chicken on prepared tray. Bake for 25 minutes, or until the chicken is lightly blackened and firm to touch.
• Step 4 Pour the vegetable and sesame oils into a large frying pan. Heat the pan over high heat, then cook the shallot and garlic for 2 minutes or until aromatic and beginning to brown.
• Step 5 Add the spinach and cook until wilted. Sprinkle with cayenne pepper and season with salt and pepper. Transfer the spinach mixture to a colander to drain briefly before serving.