Tequila Chicken with Grapefruit Salad

The wonderful flavours of Mexico, Tequila, chilli and coriander marry unbelievably well in this home-style dish.

Serves 2

6 chicken thighs
2 limes
1 green chilli pepper
2 cloves garlic
1 small bunch coriander
2 ruby grapefruit
1 small bunch mint
1 bunch watercress
1 bunch French radishes
75ml Tequila
2 tablespoons olive oil
1 teaspoon whole grain mustard
salt and pepper

Preheat an oven to 220°C. Rinse the limes. Finely chop the chilli, garlic and coriander. Grate the zest from the limes.

Place the chicken thighs in a bowl with the lime zest, garlic, coriander and chilli. Squeeze the juice of 1 lime over the chicken and add the tequila, salt and pepper. Mix all the ingredients well together.

Place the chicken thighs in a roasting dish and roast in the oven for 30-35 minutes.

Peel the grapefruit and thinly slice. Pick the mint leaves, cut the stalks off the watercress and remove the leaves from the radishes. Wash the radishes and cut lengthways in quarters. Add them to the watercress along with the mint leaves and grapefruit slices.

Mix 2 tablespoons olive oil with 1 teaspoon grain mustard and the juice from the remaining lime; mix through the salad. Divide between 2 plates, lay the chicken on top and serve.



voor 2 personen

6st kippendijen
2 limoenen
1 groene chilipeper
2 teentjes knoflook
1 klein bosje koriander
2 ruby grapefruit
1 klein bosje munt
1 bos waterkers
1 bos Franse radijsjes
75ml Tequila
 2 eetlepels olijfolie
zout en peper
1 theelepel grove mosterd

Verwarm de oven voor op 220C. Was de schil van de limoenen. Snijd de chilipeper, de knoflook en koriander fijn. Rasp de schil van de limoenen.

Doe de kippendijen in een kom met limoenrasp, knoflook, koriander en chilipeper. Knijp 1 limoen uit over de kip en voeg tequila, zout en peper toe naar smaak toe. Meng alles goed door elkaar.

Leg de kippendijen in de ovenschaal en zet deze in de oven voor 30-35 minuten.

Schil de grapefruit en snijd het in dunne plakjes. Pluk de muntblaadjes, snijd de steeltjes van de waterkers en haal de blaadjes van de radijsjes. Was de radijsjes en snijd ze overlangs in vieren, voeg ze toe aan de waterkers met de muntblaadjes en de grapefruitplakjes.

Meng 2 eetlepels olijfolie met 1 theelepel mosterd, sap van de resterende limoen naar smaak en meng dit door de salade.

Verdeel de salade over 2 borden en leg de kip er bovenop.

green tomato chutney

A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.

1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste

Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.

Pour the hot chutney into sterilised jars and seal.


Sumac Veal Schnitzel with Cauliflower Salad

There's no denying that we all love a good schnitzel. In this version, we've given the humble schnitzel the Middle Eastern treatment with the addition of sour Sumac in the schnitzel crumb.


Serves 2

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

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.


voor 2 personen

600g bloemkool
2 eetlepels tahini
1 citroen
2 kalfsschnitzels a 150g per stuk
2 eetlepels sumac
50g rucola
40g amandelen
40g rozijnen
50g panko
10 eetlepels olijfolie
zout en peper

Warm de oven voor op 200°C. Snijd de bloemkool in roosjes, doe ze samen met de amandelen in een ovenschaal met 2-3 eetlepels olijfolie, zout en peper. Zet in de oven voor 25 minuten en roer af en toe om.

Meng in een kommetje 2 eetlepels tahini pasta met 2 eetlepels olijfolie en 6 eetlepels lauwwarm water. Voeg citroensap, zout en peper toe naar smaak. Dit wordt de dressing.

Wrijf de schnitzels in met olie, zout en peper. Mix in een kom de panko en sumac goed door elkaar. Haal de schnitzels door het pankomengsel.

Verwarm een koekenpan met 3 eetlepels olijfolie en bak de schnitzels aan beide kanten goudbruin. Haal de bloemkool uit de oven en meng de rozijnen er doorheen. Zet 2-3 minuten terug in de oven om de rozijnen licht te verwarmen.

Meng de rucola door de bloemkool. Leg op elk bord een schnitzel en verdeel de bloemkoolsalade over de 2 borden. Lepel de tahini dressing over de salade en serveer.

Cumin Fried Fish with Chickpeas and Fennel

Serves 2

1 leek
1 lemon
2 cloves garlic
1 tin chickpeas
2 fennel bulbs
5 g ground cumin
1 red chilli
2 x 180 g cod fillets
small bunch coriander
5 tablespoons olive oil
salt and pepper

Slice the leek lengthways in half. Rinse under cold running water and cut into thin strips. Finely chop the garlic cloves and chilli, cut the fennel into strips and grate the zest from half the lemon. Drain the liquid from the chickpeas and rinse under cold water.

Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the leek for about 3 minutes. Add the lemon zest, chilli to taste and garlic and fry for another 1 minute.

Add the chickpeas and fennel and fry for about 5 minutes. Heat another frying pan over medium heat with 2 tablespoons olive oil. Season the fish with salt, pepper and cumin powder.

Fry the fish for 2-3 minutes on each side. Finely chop the coriander and stir through the chickpea mixture, seasoning with salt and pepper. Divide the chickpeas and fennel between 2 plates. Lay the fish on top and serve with the remaining lemon cut into wedges.

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

Klik hier voor het recept in Nederlands.