4 x 200g chicken breasts, preferably skin-on
Salt and freshly ground black pepper
40g baby spinach leaves
1 fresh peach, washed, halved, stoned, cut into thin wedges
30g pine nuts, toasted
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1/3 cup (80ml) extra virgin olive oil
2 cups (500ml) chicken stock – or more to taste
1kg green beans, topped and tailed
40g (1/4 cup) slivered almonds
Pinch finely grated lemon rind
2 tablespoons (40ml) fresh lemon juice
Sea salt and freshly ground black pepper
Mint leaves, to garnish
1. Place the chicken breasts skin side down on a board. Where the tenderloin is attached, make a cut parallel to form a pocket, taking care not to cut all the way through. Open out like a book. Use a meat mallet the flatten out the thicker side of the breast. Season to taste.
2. Lay spinach in the pocket of each chicken breast. Layer over peach slices and scatter with pine nuts. Fold over the breasts firmly, skewering together with long toothpicks or skewers. Combine spices with salt and pepper and rub all over the chicken.
3. Place large frying pan over medium high heat. Add 2 tablespoons (40ml) oil and then place chicken breasts skin side down. When golden, turn over. When chicken is golden on both sides, add half of the stock to the pan, bring to the boil, then reduce to a simmer, cover and cook for 15 minutes or until just cooked through.
4. Remove chicken to a warm place and cover with foil. Add remaining stock to the pan, increase heat to high and bubble away until stock is reduced and sauce-like.
5. Meanwhile for beans: Heat a medium frying pan over medium heat. Add 1 tablespoon (20ml) oil and almonds and cook, stirring, for 1-2 minutes or until lightly toasted. Remove from heat. Whisk together the lemon rind, lemon juice and remaining 1 tablespoon (20ml) oil in a small jug. Season with pepper. Cook the beans in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.
6. Slice chicken breasts once on an angle to reveal the stuffing. Place one half over the other on each serving plate, drizzle with sauce. Add the beans, sprinkle with the toasted almonds and mint leaves and drizzle with lemon dressing. Serve immediately.
Wine match: Tempranillo
Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett