Ingredients

The following ingredients have 4 Servings
  • 1 small chicken (3 lbs)
  • salt and pepper
  • 3-4 figs
  • 1 tbsp vegetable oil
  • 100 g / 3 1/2 oz green grapes
  • 300 g / 10 1/2 oz blackberries
  • 1 tbsp pomegranate molasses
  • 2 garlic cloves (minced)
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp crushed coriander seeds
  • 1 tsp chopped fresh dill
  • salt

Instruction

  • Preheat the oven to 350F/180C
  • To spatchcock a chicken place it the breast side down and with a sharp knife cut along one side of a backbone then repeat with the other side. Remove the backbone and turn the bird the cut side down. Place the palm of your hand on the chicken breast and push down firmly to flatten it.
  • Salt and pepper the chicken, then brown on each side in hot oil for 5 minutes on each side. (Follow the photo collage in the post for visual guidance.)
  • Arrange halved figs around the chicken, cover the chicken with parchment paper cut to size and then weigh it down with something heavy like a cast iron pan and a brick.
  • Finish cooking in the preheated oven for 35 minutes. If your chicken is slightly pale at the end of cooking time, uncover it and leave it in the oven for 5 minutes longer to get more colour on it.
  • Make the blackberry sauce while your chicken in in the oven. Process blackberries and green grapes together in a food processor or a blender and then push through a sieve into a saucepan, add pomegranate molasses and cook for 5 minutes over medium heat, then garlic, cayenne pepper, crushed coriander seeds and chopped dill, bring to a boil and take off the heat. Salt to taste.
  • Serve the chicken tabaka with spicy blackberry sauce immediately.