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Almond and fig stuffed chicken
Almond and fig stuffed chicken
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
"Kate Bracks, Masterchef winner, creates a backyard-inspired succulent chicken dish."
Ingredients:
  • 45g (1/3 cup) slivered almonds, finely chopped
  • 5 dried figs, stalks discarded, finely chopped
  • 3 tsp baby capers, finely chopped
  • 20.00 ml finely chopped rosemary
  • 1 lemon, zested, juiced
  • 4 x 200g chicken thigh fillets, trimmed
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 16 large cherry truss tomatoes, (see note) cut into 4 clusters
  • 400g green beans, trimmed
  • 20.00 ml verjuice (see note)
  • 2.95 gm Dijon mustard
  • 1 small red onion, very thinly sliced
  • 62.50 ml flat-leaf parsley, torn
  • 60ml (1/4 cup) dry white wine
  • 125ml (1/2 cup) chicken style liquid stock
Instructions:
  • Mix together the almonds, figs, capers, rosemary, and lemon zest in a bowl. Season with salt and pepper to taste.
  • Place each chicken fillet between sheets of plastic wrap and gently pound until 1cm thick. Season them and drizzle with extra oil. Spread stuffing evenly over each fillet, then roll them up tightly to enclose the stuffing. Wrap each roll in plastic wrap, twisting the ends to create a compact log. Refrigerate for at least 3 hours or overnight. Enjoy 4 delicious chicken rolls!
  • Preheat oven to 180C. Secure toothpicked rolls. trim toothpicks. Heat oil in large ovenproof pan. Brown chicken rolls for 5 minutes. Transfer pan to oven's top shelf. Roast for 20 minutes until cooked through.
  • Place tomatoes on an oven tray, drizzle with extra oil, and season. Roast on the bottom shelf of the oven for 10 minutes or until softened, while chicken finishes cooking.
  • Take the tomatoes and chicken out of the oven. Place the chicken on a plate and lightly cover it with foil. Let it rest for 5 minutes. Keep the pan aside for later use.
  • Cook the beans in a pot of boiling salted water for 3 minutes until they are just tender. Drain the beans, then place them in ice water to cool before draining them once more.
  • Combine verjuice, mustard, remaining olive oil, and lemon juice in a large bowl, whisk until smooth. Season with salt and pepper. Add green beans, onion, and parsley, toss until well coated.
  • Return the reserved pan to high heat. Pour in the wine and use a wooden spoon to scrape up the flavorful bits from the bottom. Pour in the stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes until it's reduced. Strain the jus through a fine sieve into a bowl, then season to taste.
  • Plate the bean mixture and roasted tomatoes individually. Remove toothpicks, slice the chicken, and then generously drizzle with jus before serving.

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