Caramelized Onion and Cardamom Chicken with Rice

This recipe is inspired by one of favourite authors and chefs, Yotam Ottolenghi.

Serves 4

Ingredients
2 onions, thinly sliced
6 Tablespoons olive oil
8 chicken thighs, bone in and skin on
salt and pepper
10 cardamom pods
1/4 teaspoon cloves
2 cinnamon sticks
300 g basmati rice
600 ml boiling water
small bunch flat leaf parsley, chopped
small bunch dill, chopped
small bunch coriander leaves, chopped
50 g raisins
100 g Greek yoghurt seasoned with 2 Tablespoons olive oil, salt and pepper, to serve

Method
Heat a (Le Creuset) casserole pan over medium heat with 2 Tablespoons olive oil and sauté the onion for 10-15 minutes, stirring occasionally until the onion has caramelised and turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Meanwhile, place the chicken thighs in a bowl with a good seasoning of salt and pepper. Add 2 Tablespoons olive oil, cardamom, cloves and cinnamon. Mix everything well together. Heat the casserole pan with the remaining 2 Tablespoons olive oil and brown the chicken (with the spices) for 5 minutes on each side until a lovely golden colour. Remove the chicken from the pan, leaving the oil and the loose spices in the pan. Add the rice and toast off for 1-2 minutes. Add the caramelised onions, salt and pepper to taste and the raisins. Stir well and then add the chicken thighs, pushing them well into the rice.

Pour over the boiling water, cover the pan and cook over a very low heat for about 30 minutes until the chicken is cooked through. Take the pan off the heat, cover with a clean tea towel, replace the lid and allow to to steam for 10 minutes. Scatter the herbs over the disk and loosen the rice with a fork. Taste if more salt and pepper is needed. Serve with the yoghurt.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Sumac Veal Schnitzel with Cauliflower Salad

Serves 2

Ingredients
600 g cauliflower
2 Tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
2 Tablespoons sumac
50 g rocket
40 g  almonds
40 g raisins
50 g panko breadcrumbs
olive oil
salt and pepper

Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.

In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.

Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.

Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad and serve straight away.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours