This is when I know my kids grow up in a capitalism world.

7-year-old: Mom, now I know why people make a wish and throw a penny in the water fountain.

Me: Why?

7-year-old: Because they have to pay for it!

Me: ???

Grilled chicken thighs with a creamy spinach sauce

(Adapted from The East African Cookbook)

Grilled chicken:
8 chicken thighs
5 garlic cloves (minced)
Juice of 1 lime
1/2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp paprika
3 tbs canola oil

Creamy spinach sauce:
2 tbs canola oil
5 garlic cloves (minced)
1 bunch of spinach (chopped)
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup grated cheese (Cheddar, mozzarella, etc.)

To make the grilled chicken thigh:

1. In a large mixing bowl, combine minced garlic + lime juice + salt + ground cumin + ground coriander + ground pepper + paprika + canola oil.
2. Pour the marinade ingredients over the chicken thighs, and leave at room temperature for 30 minutes (or up to 24 hours in the fridge).
3. On a BBQ grill, grill the chicken thighs skin side down for 12-15 minutes. Flip over and grill for another 7-8 minutes.

To make the creamy spinach sauce:

1. In a saucepan, heat canola oil over medium heat.
2. Add minced garlic + chopped spinach and cook for about 2 minutes.
3. Add cream + salt + ground pepper and cook until the creams starts to bubble.
4. Add grated cheese and mix until combined.
5. Serve with grilled chicken.