There is no chicken farm on Texel, therefore no Texel chicken is available. But we do have a lot of ingredients to flavor a dish with chicken. Chef Leon van Sambeek of Brasserie Rebecca demonstrated this very well with this dish, during the BBQ Battle.

With this recipe you make his dish with chicken thighs, finished with Tesselaar beer and mini chicken burgers with dates, served with a cream of corn and a sauce of poultry and beer.

See how Tesselaar beer is brewed?

Ingredients for 3 - 4 persons

Chicken thighs

• 3 pieces of chicken thigh
• 250 grams chicken thigh poulet
• 200 grams of dates
• 300 grams of corn kernels
• 1 liter of cooking cream
• 200 grams split almonds
• 1.5 liters chicken stock
• 250 grams butter
• 6 stalks of spring onion
• 200 grams melon onions
• 1 zucchini
• 200 grams of glasswort
• Handful of muesli
• Handful of puffed cereals
• Shot of Texel whiskey
• Pepper/salt
• Laurel

Lacquer

• Water
• 50 grams of honey
• 10 grams of apple cider
• 1 packet of potato starch
• 150 grams of butter
• 3 bottles of Strandstruner beer from Tesselaar Family Brewery
• 2 onions
• 100 grams cardamom pods
• Chicken stock

Method

Put the melous onions on the fire and fry slowly with a small dash of whiskey. Meanwhile, start making the sauce and the lacquer. Put a small pan for the sauce on the barbecue and slowly reduce the cream with the chicken stock and a splash of beer, adding the butter to the sauce at the last moment and keeping the sauce warm on an indirect fire. Put the ingredients for the lacquer together in another pan and let everything caramelize, being careful not to burn the ingredients.

For the cream of corn, cook the corn together with the remaining chicken stock. When the corn is cooked, put it in the food processor and add a little of the cooking liquid. Then pass the corn through a sieve to remove the husks. Note! Do not throw away the remaining cooking liquid, you can still use it if the cream is too thick. Set the cream aside and reheat just before serving.

Finely chop the dried apricot and the date. Meanwhile, grind the granola and dried grains with a food processor and mix together with the apricot and date. Add the almond to the mixture.

Season the chicken thighs with salt and pepper and fry until nice and crispy on the skin. When the chicken is almost done you can coat it with the lacquer. Keep the chicken warm on indirect heat so you can prepare the chicken burgers in the meantime. Meanwhile, briefly fry the zucchini.

Grind the chicken dijoulet and some dates in a food processor and make small burgers. Fry the burgers on the barbecue.

Place a little bit of the corn cream on a plate and top with a chicken burger. Finish with some garnish, the onions and a stem of spring onion.

For the chicken thighs, start with a layer of corn cream and the sautéed vegetables. Place the chicken thigh on top of the corn cream and sprinkle with the apricot and date mixture. Finish with the samphire and sauce.

Serve the 2 dishes together et voilà,

enjoy your meal!

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