Sencha Tea Smoked Chicken

YIELD-6 good appetizer portions

Ingredients-

6 free range chicken breast

The smoke

• 2 tsp Paprika

• pinch Maldon Salt

• 150g Fresh Tea Leaves

• 75g Dark brown Sugar

• 100g Jasmin Rice

• 3 Pandan leaves

• Cracked black pepper

• 3 tsp Onion powder

• pinch Cayenne pepper

• 6 cloves of garlic

• Extra Virgin Olive Oil

GLAZE-

• Juice and zest of 1 orange

• 25 ML Honey

• 100 G Melted butter

• Dash Worcestershire sauce

Combine glaze ingredients and heat gently until reduced to a syrup and ready to brush on the chicken later

METHOD-

• First smoke the chicken,prepare a food pan big enough to fit all 6 breasts comfortably.

• Place a layer of foil in the bottom, then a layer of silicone baking parchment.

• Now place the Pandan leaves on top, then combine the ingredients for the smoke in a bowl and mix thoroughly.

• Place more pandan leaves on top to place the chicken on.

• Lightly season the breast, coat in a little olive oil.

• Now once the chicken is on top of the smoke mix, place the tray over an open flame to get smoking hot, about 5 minutes, once smoking, remove then cover in foil very tightly, cook for 8 minutes on a low gas. Ater exactly 8 minutes remove the tray and allow to rest, residual heat with complete the cooking, the cooking time will also depend on the size of your chicken breast.

• Then glaze the chicken with the Honey syrup, serve with a very lightly dressed salad leaf like romaine with slices of fresh mango through the salad, and ripe Heirloom tomatoes.(See Recipe)

HAPPY COOKING!