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Creole Chicken with Spicy Garlic Spinach

Prep Time:

Cook Time:


4 servings


4 Mick's Meat Barn chicken Marylands 
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp ground all spice
1 tsp garlic powder
Zest and juice of 3 limes
2 tbsp extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Spicy Garlic Spinach:

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


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. Enjoy! 

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