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Bobica blackcurrant chicken with herbs


60 minutes


  • 500 g chicken breast
  • 5 tbsp blackcurrant powder by Bobica
  • ½ cup olive oil
  • 3 garlic cloves, minced
  • 2 tbsp mixed mediterranean herbs + 1 tsp for garnish
  • 3 tsp salt
  • 3 tsp ground black pepper
  • 2 tsp chili pepper



Slice the chicken breast into 1 cm wide slices. In a large bowl, add the chicken, garlic, black currant powder, olive oil, herbs, salt, pepper, and chili and mix together. If the chicken slices are not covered evenly with the marinade, gradually add more oil and spices. Let the chicken marinate for at least one hour.
Heat a medium sized pan on medium to low heat. Add the chicken strips. Cook on one side for five minutes, flip, then cook for another three minutes, or until brown. Place on a serving dish and garnish with herbs.


The herbs used in the photo include freshly minced rosemary and lavender, as well as dry oregano, thyme and basil. Depending on the thickness of the chicken strip, the cook time can vary. It is usually finished on one side when there is browning, but to be safe check by cutting in the middle. Adding chunky sea salt before serving gives off explosions of flavor in every bite.