Preheat the oven to 200 degrees C.
Cut the new potatoes into quarters and place into cold water with a pinch of salt. Bring to the boil and then turn down to simmer for about 20 minutes or until soft.
In the meantime, zest the limes, chop the lemongrass and spring onion, peel and finely slice the ginger. Mix together in a bowl.
Loosen and lift one side of the skin on the chicken breast and stuff with the spring onion, lemon grass, lime zest and ginger mix.
Heat a frying pan, add a little olive oil and then place the chicken breasts in the pan skin side down. Pan-fry until golden brown then turn over and seal the flesh side.
Once sealed and lightly coloured on both sides, place the chicken on a baking tray and cook for about 15 minutes.
Whilst the chicken is cooking, finish the potatoes. Once the potatoes are tender, drain them. Heat a frying pan or wok and add a dash of olive oil. Add the cooked potatoes to the pan and fry until golden brown. Season with salt and the piment d'espelette.
To serve: use stainless steel serving rings to plate the potatoes. Place the chicken on top of or next to the potatoes and garnish with a little chopped coriander if desired. Serve immediately.
«Vary the amounts of the stuffing ingredients according to personal taste.»