Method (for the Chicken Marinade)

Place all ingredients into a food processor or blender and blend until a thick paste. Rub paste all over the breasts and allow to marinate for a few hours in the refrigerator…over night is best. BBQ, roast or grill until meat is done and serve with herb salad.

For the meat:

Heat the olive oil in a large pan, toss in the garlic, chillies and preserved lemon and allow to cook for a few minutes.

Add in the herbs and the leaves and toss lightly just to wilt the leaves. Season with salt and cracked pepper and serve alongside the Moroccan spiced chicken.

Serve this dish with rice, couscous or a yoghurt dressed potato salad. Best matched with a Wolf Blass Silver Label Sauvignon Blanc.