This recipe was provided by our guest chef Olia Hercules
2 poussins or 1 small organic chicken or 6 organic chicken thighs
salt and pepper
1 tbsp vegetable oil
1 tbsp verjuice or pomegranate molasses
2 cloves garlic
1/2 tsp cayenne pepper
1 tsp chopped fresh marjoram or oregano
1 tbsp chopped coriander
a little bit of dill
1. Cut along the birds’ spine with some scissors or knife. Then flatten it with the palm of your hand and season it very well with salt and pepper.
2. Heat 1 tbsp vegetable oil and butter in a large frying pan. Add the chicken cut side down to make sure and brown those bones - this will add tons of flavour.
3. Now flip the bird skin side down and let it develop a bit of colour (5 minutes over medium-high heat). Cover with a cartouche, and another (slightly smaller) frying pan and a heavy weight. Cook for 25 minutes or until the juices run clear.
4. Meanwhile make the sauce. Blitz the blackberries in a food processor with the garlic and verjuice or molasses.
5. When the chicken is ready (check that juices run clear when you pull at the leg). Take it out of the pan. Let it rest. Pour the fruit puree into the pan with the chicken juices, add cayenne pepper and the herbs and cook it all off for minute or so.
6. Serve with a simple endive salad and a chunk of good bread.