Chicken Stuffed with Spinach, Feta & Pine Nuts with Currant Couscous

Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of water to be used later.

Halve the lemon and juice; reserving the correct amount.

Coarsely chop the spinach. Finely chop the garlic.

Heat half of the oil in a frying pan over medium-high heat.

Add the pine nuts and cook until toasted. Remove from the pan and transfer to a bowl.

Add the spinach and cook until it wilts. Remove from the heat and add to the bowl with the pine nuts.

In the same bowl, combine the spinach, feta, pine nuts, thyme, lemon juice and garlic.

Cut a horizontal slit through the thickest portion of the chicken breast, and form a pocket.

Stuff with the spinach and feta filling and seal with wooden picks.

Season the chicken breasts with salt and pepper.

Heat the remaining oil in the frying pan.

Add the chicken and sear for a minute on both sides.

If the frying pan is oven proof, add the chicken stock and cover with tin foil. Otherwise switch to a deep baking tray.

Place the pan in the oven and bake until cooked through.

In a bowl, add the couscous, coriander, currants and boiling water (80ml per person). Cover and set aside.

Fluff the couscous with a fork until fluffy. Season with salt and pepper is needed.

Remove the chicken from the oven and serve alongside the currant couscous.