The blackberries for this recipe were furnished by my dear friend Carter from the patch at his home. He was planning a cobbler for his berries! I wanted to take a different route this time, especially considering my girls ate 3/4 of the berries sprinkled with a bit of sugar, immediately after I brought them into the kitchen and rinsed them. I couldn't resist letting them enjoy these little guys fresh, because they are rich in Vitamins A and C, potassium, magnesium and anthocyanins, which are antioxidants that are contributory to heart health and cancer fighting agents. Anthocyanins are also responsible for the gorgeous red to purple hues of fruits and veggies, the more they have, the richer the color!
I figured since this was a rather tart batch, they would make for a great marinade, infused with lemon, some herbs, garlic, sherry and fish sauce.
The Tomato and Parsley Salad was contributed to add a splash of color and raw herb flavor, tossed with olive oil, vinegar and a pinch of salt. The salad provides a fantastic compliment and contrast to the flavor profile of the chicken. Carter has more berries to pick and I anticipate some other new and wonderful things to come....not to mention the berries ripening as we speak in the field behind our house, where the peach and pear trees are, as well as along the fence at the driveway! Country life ROCKS!
2 frying chickens, about 3-3 1/2 lbs. each
1 1/2 c. fresh blackberries
1/2 c. Dry white wine
1/4 c. fish sauce
2 tbsp. olive oil
1 tbsp. sugar
4 cloves garlic, pressed or finely minced
3 sprigs Lime thyme, de-stemmed
1 lemon, juiced and zested
pinch red pepper flakes
olive oil for drizzling
Remove back bones from chickens and the breast bones , so they can lie as flat as possible and cut into four pieces each.
Puree the blackberries, sherry, fish sauce and oil together. Send through a sieve or strainer to remove seeds if desired.
Pour into medium bowl.
Using an immersion blender or food processor, blend pureed berries, sugar, garlic, lemon juice and red pepper flakes until smooth, then stir in thyme leaves and zest.
Coat and massage chicken in marinade, then transfer to large resealable bag, pressing out excess air.
Marinate for 4 hours or overnight.
Pour off excess marinade .
Pat dry and drizzle with olive oil.
Grill indoors or out, until juices run clear, or internal temperature reaches 165 *F, about 25 minutes.
Meanwhile , prepare the salad.
8 cherry tomatoes
1 tbsp. freshly chopped parsley
splash of olive oil
splash of vinegar
scant pinch of kosher salt and sugar
Combine ingredients in a small bowl and garnish chicken after resting and on serving plate.