Maggie Beer

Marinated Chicken Breast and Kale

Recipe from Maggie's social media series 'Cooking With Maggie'.

For more recipes like this, Join Maggie's Food Club

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.

Ingredients

  1. 2 chicken breast skin on
  2. 1 bunch kale washed and stripped from stem
  3. 2 stalks rosemary
  4. 1/3 cup currants
  5. 1 tbsp butter
  6. To Season salt flakes

Marinated Chicken Breast and Kale appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox