Spatch Cock Chicken over The Coals and Fried Rice

Like so many South African recipes, this main meal is derived from many cultures. The peri-peri spatchcock chicken has sort of Mozambique overtones. The fried rice is not strictly African but might have influences of the Cape Malay cuisine of Cape Town.
I have combined the two dishes to make the main meal because they complement one another so well.
By the way..the three sirloin steaks tucked around the edge of the spatchcock on the grill was for a guest that preferred beef! They have nothing to do with this recipe and were merely basted with olive oil and fresh rosemary Italian style.

Proper "morogo" african style cooked spinach.

Proper African style "morogo" or spinach can actually be made of a variety of greens including pumpkins leaves, various wild plants and even beetroot tops.
The secret is the method.
Finely slice the green leaves after washing thouroughly.
Put into a large pot and drizzle with vegetable oil. Add 1 teaspoon of salt for every 500g of fresh leaves.(It is eaten quite salty as it is usually accompanied by an unseasoned starch like sweet potato, rice or more commonly maize meal or polenta cooked stiff.

Do not add water. Heat gently and it will cook in its own water iy you have just washed it. Simmer very slowly for an hour, turning gently. Add very little water if required, as it is basically steamed.