Sunday, February 12, 2017

Yes Chef: Spicy chicken with a tea twist!

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!

 
 Ingredients:
 
  • 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!

 
Preparation:
 
  1. Grind both teas until they become a powder.
  2. Scale and mix all ingredients until they are fully combined.  
  3. Rub the mixture over the chicken drumsticks and refrigerate over night. I actually marinated for 48 hours.
  4. 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.
  5. 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!

 
Options:
 
  1. Try the marinade on another protein like steak, pork, maybe even fish.
  2. Try other teas as an ingredient. Some Oolongs would work. How about Pu’erh?









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