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Apricot & Pistachio Stuffed Chicken

Serves 2
Chicken breast is a lean cut that requires careful cooking to prevent it drying out. Here it is cooked inside a foil tent for most of the cooking time, then browned just before being served to keep it juicy.

1 tsp cumin seeds
¼ lb ready-to-eat apricots
1 oz unsalted pistachios, chopped
2 sprigs of rosemary
2 each Chicken breast
Sea salt and freshly ground black pepper
1 tbsp avocado oil, extra virgin
2/3 cup marsala or madeira
2/3 cup chicken stock
2 cups spinach, raw

Heat the oven to 375° F. Toast the cumin seeds in a hot, dry pan until they smell fragrant. Finely chop the apricots or blend briefly in a processor, then mix with the cumin and chopped pistachios. Pick the needles from one of the rosemary sprigs, chop finely, and then add to the apricot mix.
Cut the chicken breast three quarters of the way through the middle. Open it out, season, and then spread the apricot mix along the centre. Fold the chicken over to encase the filling.

Wrap the chicken in a triple layer of clingfilm, twisting the ends tightly to set the shape. Leave in the fridge for as long as you can, ideally overnight if preparing ahead. When you are ready to start cooking, remove the clingfilm. Drizzle a large sheet of foil with a little oil. Put the chicken on top and bring the ends of the foil together. Roll the edges to enclose, twisting the ends to seal, then place on a shallow roasting tray.

Cook the chicken for 15-20 minutes. Remove from the oven and unwrap, reserving any juices. Heat the avocado oil in a large frying pan, and sear the chicken for 2-3 minutes until it is crisp and golden. Transfer to a warmed plate and leave to rest. Add the marsala and stock to the pan with the second rosemary sprig and chicken juices, stirring to deglaze. Boil until reduced to a syrupy sauce, then check for seasoning.

To serve, thickly slice the chicken, then arrange on a bed of spinach and serve immediately.