Almond and Fig Stuffed Chicken

almond and fig stuffed chicken

Allow an extra 3 hours to chill chicken
rolls. You'll need 4 toothpicks.

SERVES: 4    

PREPARATION: 35 MINS

COOKING: 35 MINS

45g ( cup) slivered almonds,
finely chopped
5 dried figs, stalks discarded,
finely chopped
3 tsp baby capers,
finely chopped
1 tbs 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,*
cut into 4 clusters
400g green beans, trimmed
1 tbs, verjuice*
1/2 Dijon mustard
1 small red onion,
very thinly sliced
1/4 cup flat-leaf parsley, torn
60ml (1/4cup) dry white wine
125ml (1/2 cup) good-quality
chicken stock

To make stuffing, combine almonds,
figs, capers, rosemary and lemon zest
in a bowl. Season with salt and pepper.
Place a chicken fillet between 2 sheets
of plastic wrap and, using a meat
mallet or rolling pin, pound until 1cm
thick. Repeat with remaining fillets.

Place fillets, smooth-side down, on a
work surface, season, then drizzle with
extra oil Divide stuffing- e-niong fillets,
then, using your hands, press evenly
over fillet. Starting at one short end,
roll up each fillet to enclose stuffing.
Wrap in plastic wrap, twisting ends
to form a compact log. Makes 4 rolls.
Refrigerate for 3 hours or overnight.

Preheat oven to 180C. 

Unwrap rolls and secure with a toothpick. Using
sharp scissors, trim toothpicks. Heat
1 tbs oil in a large, ovenproof frying
pan over medium-high heat. Add
chicken rolls and cook, turning
frequently, for 5 minutes or until
browned all over. Transfer pan to top
shelf of oven. Cook, turning halfway,
for 20 minutes or until cooked through.

Ten minutes before chicken is
cooked, place tomatoes on an oven
tray, drizzle with extra oil, then
season. Roast on bottom shelf of oven
for 10 minutes or until softened.
Remove tomatoes and chicken
from oven. Transfer chicken to
a plate and cover loosely with foil.
Rest for 5 minutes. Reserve pan.

Meanwhile, cook beans in a saucepan
of boiling salted water for 3 minutes
or until just tender. Drain, refresh
in iced water, then drain again.

Whisk verjuice, mustard, remaining
2 tbs oil and 1 tbs lemon juice in
a large bowl. Season. Add beans,
onion and parsley, and toss to coat.

To make jus, return reserved pan
to high heat. Add wine and, using a
wooden spoon, scrape bits from bottom
of pan. Add stock and bring to the boil.
Reduce heat to medium and simmer
for 5 minutes or until reduced. Strain
through a fine sieve into a bowl. Season.

Divide bean mixture and roasted
tomatoes among plates. Remove
toothpicks, then slice chicken.
Drizzle with jus to serve.