Full Recipe

Chicken with Spinach and Coriander Sauce

chx dish

Ingredients for 4

4 Chicken Maryland pieces

1 bag of spinach leaves or 1 bunch of spinach, roughly chopped including stalks

1 large bunch of fresh coriander, roughly chopped including stalks

1 ½ tbsp miso

2-3 cloves garlic, peeled and roughly chopped

½ cup olive oil

1-2 tsps toasted sesame oil

1 large lemon ¼ tsp (or more to taste)

chilli flakes (optional)

Salt and pepper



Heat the oven to 180-200C.

Put all the ingredients except the chicken into your blender or a bowl you can use with a hand blender then blend it all till smooth.

Using a sharp knife tip, poke holes all over the chicken pieces. Using most of the green sauce, rub it all over the chicken pieces and leave them to marinate for at least an hour or longer.

Place the pieces in an oven dish with skin side up. Put the pieces into the oven. (I also added fresh yams from Arek to roast with the chicken).

Cook till the pieces are done – about 45 minutes.

Serve with the extra sauce on the side so everyone can help themselves (it was great with the broccoli we had with this too).

Any leftover sauce is also excellent as a dip with a pre-dinner drink with small pieces of fresh veges or on crackers. It’s also nice with baked or panfried fish.

chx dish and sauce

chx dish and sauce 1