Tea smoked chicken with salad
Trying something new.
Servings: 2
Preparation time: 15-20 minutes
Cooking time: 20 minutes
Ingredients
2 medium chicken breasts, skin on
1 tbsp salt
2 tbsp sugar
300mls water
4 tea bags
115g rice
80g sugar
2 sprigs fresh rosemary
juice and zest 2 large limes
2 tbsp runny honey
3 tbsp extra virgin olive oil
1 bunch watercress
2 Little Gem lettuces, finely sliced
150g cooked baby new potatoes, sliced, skin on warm
salt
ground pepper
Method
1. Mix the water and sugar together and pour over the chicken, then leave for 20 minutes. Stir often.
2. Place a large piece of double foil into a medium wok, making sure it comes well up the side.
3. Rip open the tea bags, then mix with the rice and sugar, then break up the rosemary and add also.
4. Place the mixture into the foil, then heat over a high heat, until the sugar starts to brown, place a lightly oiled small rack over the cooking rice and sugar mix. Making sure its suspended above with a small gap.
5. Remove the chicken from the brine and place on the rack.
6. By now there will be quite a lot of smoke, place the lid on the wok tightly and leave to cook for 15-20 minutes.
7. Meanwhile, mix the lime juice and zest, honey and oil together well, season well with salt and pepper.
8. Once the chicken is cooked, it will cook surprisingly quickly, remove and slice.
9. Mix the lettuce and watercress together adding the spuds last.
10. Place salad on the plate, then top with sliced chicken, serve warm or cold.
1 comment Friday 11 Jun 2010 | Porl | Foodie, Recipe
Where’s the Orange Carrot? ; )