Step 1: Preheat the oven to 210°C.

Step 2: Bring a large saucepan of water to a boil.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Remove from the stove, and leave to drain well.

Step 7: 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.

Step 8: After 2 minutes, or when golden, turn breasts over and cook for a further minute or two.

Step 9: 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.

Step 10: 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.

Step 11: Place your serving dish into the oven to warm while you prepare the rest of the meal.

Step 12: In the meantime, heat a tablespoon of extra virgin olive oil in the same frying pan used for the chicken.

Step 13: 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.

Step 14: Serve on the pre-warmed dish with the kale making a bed on the plate and chicken on top.

Step 15: Season with a pinch of salt flakes, drizzle the pan juices over the chicken and kale, and garnish with fresh herbs.