1001 Nights chicken jus

A beautiful, intense jus made with chicken necks and 1001 Nights tea. This tea is a blend of green and black tea with dried jasmine, rose leaves, and other fragrant additions.

Creation by Rick Swinkels, Jacobsz restaurant, Amsterdam, the Netherlands.

1001 Nights chicken jus

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chicken necks




As needed:





veal legs



onions, halved

45 (per reduced litre of chicken jus base)


1001 Nights tea

125 (per reduced litre of chicken jus base)


red wine reductions (reduced to 1/5)

100 (per reduced litre of chicken jus base)


butter, cold

Preparation method

  • Lightly season the chicken necks with salt and grill in the oven at 175°C to give the flavour more depth. Be sure to cook the necks, but don't brown them.
  • Put the grilled chicken necks in a pot with cold water.
  • Add the veal legs and halved onion and add as much water as needed to just about cover the ingredients.
  • Heat the jus to just below boiling point.
  • Simmer for twelve hours, but don't allow it to boil.
  • Pour the jus through a sieve and leave to reduce to the desired consistency.
  • Bring the base jus to the boil with the 1001 Nights tea and the red wine reduction.
  • Allow to infuse for three hours.
  • Pour the mixture through a sieve and bring it to the boil again.
  • Remove the pan from the heat and mount with the cold butter using a whisk.

Serving suggestions

  • In a main dish with harira, yoghurt, and pork.
  • Delicious served with roast pork, game, or poultry.

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