Marinated Chicken Breast and Kale

Preheat the oven to 210°C.

Bring a large saucepan of water to a boil.

Prepare the 1/3 cup currants by placing them in a microwave-safe dish with 3 tbsp verjuice and cook on defrost for 1 minute, then set aside to reconstitute.

To marinate the chicken, strip fresh rosemary from the stalks, add a pinch of salt flakes, then drizzle with approximately 2 tbsp of extra virgin olive oil.  Add a teaspoon of Seville vino cotto, and 2 tsp of marmalade.  Massage well into the chicken breasts and set aside.

Roughly chop the kale, add a pinch of salt to the boiling water and carefully add kale to the pot, and blanch for approximately 3 minutes.

Remove from the stove, and leave to drain well.

Heat a tablespoon of butter in a medium frying pan and add a drizzle of extra virgin olive oil.  Carefully add the chicken breast, one at a time, skin side down.

After 2 minutes, or when golden, turn breasts over and cook for a further minute or two.

Transfer chicken and pan juices to a shallow-sided baking tray, and place into the oven for approximately 10-12 minutes depending on the size of the breast.

Remove from the oven and immediately drizzle with a tablespoon of verjuice. Test with a thermometer to ensure they are cooked, up to 66-67°C, but no more, as they will continue to cook as they rest and they must rest for at least 10 minutes.

Place your serving dish into the oven to warm while you prepare the rest of the meal.

In the meantime, heat a tablespoon of extra virgin olive oil in the same frying pan used for the chicken.

Squeeze any excess water out of the kale and add to the pan. Toss thoroughly and add the reconstituted currants and season with freshly cracked pepper.

Serve on the pre-warmed dish with the kale making a bed on the plate and chicken on top.

Season with a pinch of salt flakes, drizzle the pan juices over the chicken and kale, and garnish with fresh herbs.

Maggie Beer
Cooking Hampers

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