I’m always looking for different ways to incorporate tea in my daily intake. I drink it all the time, but I want to be able to cook with it as much as possible. After all, with the many tea varieties, think of the all the dishes that can be created! I have cooked a few items using tea, mainly soups or some sort of dessert, so it’s really not at all that difficult to find something to cook up. This time around, I used a couple of teas as a marinade for chicken.
|Look at that spice!|
- Chicken. I used 8 drumsticks with skin-on.
- 1 medium tomato puréed
- 2 tbsp olive oil
- 2 tbsp plain yogurt
- 2 tsp ground Darjeeling tea leaves
- 1 tsp ground Lapsang Souchong tea leaves
- 1 tsp honey
- 1 tsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili pepper flakes
- ¼ tsp cinnamon
- ¼ tsp ground coriander seeds
- ¼ tsp ginger powder
- ¼ tsp nutmeg
A lot of ingredients, yes, but, it made for a flavourful chicken.
|The full display!|
- Grind both teas until they become a powder.
- Scale and mix all ingredients until they are fully combined.
- Rub the mixture over the chicken drumsticks and refrigerate over night. I actually marinated for 48 hours.
- Preheat oven to 400 °F / 205 C°, place chicken in a pan without overlapping, and cook for about 45 minutes to an hour. I like my chicken crispy, so I cooked it for an hour.
- Once fully cooked, remove from oven, and serve along with your favourite sides. I made some spicy yams that I diced and baked, and a side salad with a mustard vinaigrette.
The aroma in my kitchen during the cooking phase was superb! There was a sweetness, a spiciness, and a definite hint of cinnamon. It was delicious! The food tasted great too. There was a bit of a smoky smell and taste of the Lapsang Souchong. The chicken had a moist interior, and a crispy, slightly sticky exterior. Just the way I like it. I loved it even more the next day. Though you can’t really taste the teas, I know they are there and I’m getting the health benefits they are known for.
|A tasty trio!|