1 spring onion
75 gr butter
75 gr brown sugar
75 gr ground almonds
2 gr salt
60 gr toasted flour
10 gr cocoa powder
Free-range chicken and coffee jus
1 kg free-range chicken
30 gr coffee beans
200 gr onion
200 gr carrot
100 gr chickpeas
Spring onion: Wrap in foil and roast in the oven at 180ºC for 15 minutes.
Thyme crumble: Mix all the ingredients (except the flowers), leave to stand then bake at 150ºC for 15 minutes. Add the thyme flowers.
Free-range chicken jus: Roast the vegetables in the oven at 180ºC without letting them brown. Brown the boned chicken (both the flesh and the bones). Place all the ingredients together in a pan with double their weight in water and cook for 5 hours. Strain, then reduce to a glaze consistency.
Form a base of thyme crumble to give texture, fattiness and a balsamic and aromatic touch. Glaze the spring onion. This will give an intense but slightly sweet and roasted flavour, and cover with oxalis to give a touch of acidity.
The spring onion should be peeled of some of its layers, which should then be replaced with the oxalis.