This dish started off as nothing special. Just some simple roasted chicken breast that would not have been worth sharing, but I decided to take a risk and that was so worth it. It elevated my normal dille chicken roast to something unusual that you just want to keep eating more of. (As you can tell, I am very proud of this).

smokey-chicken

What I love about roasted dinners is that they are so simple, but incredibly delicious. They are perfect when you don’t want to spent too much time in the kitchen, but you do want something homemade and healthy. You really only need 5-10 minutes of preparation time and for the remainder of the cooking time you put it in the oven and wait while you enjoy a nice aperitif on the couch. All you have to do is check halfway through time.

This chicken fits right up that street. It takes 10 minutes to prep, 30 minutes to cook and you’re done. Quick, simple, but with so much flavour that you don’t want to stop eating.

So what do you need for this tasty smokey, garlic chicken?

Smokey, garlicy chicken 

Ingredients (3 people)

450 grams of chicken breast – 3 pieces
2 teaspoons of Lapsang Souchong dry tea leaves
Peel of an orange
2 cloves of garlic
1 tablespoon of paprika powder
Freshly ground pepper
Salt
2 tablespoons of oil

Method
1. Preheat the oven at 210 degrees Celcius.
2. Clean the chicken breasts and put them in an oven dish.
3. Add the oil, salt and paprika powder. Crush your pepper and add it as well.
4. Add the lapsang souchong tea leaves. Crush the garlic and add it.
5. Toss the chicken around in the bowl to make sure all of the chicken breast is covered in the spice – tea mixture.
6. Peel the orange with a potato peeler, so that you get nice thin strips. Add them to the bowl with chicken and spices.
7. Put the chicken in the middle of the oven for about 20-25 minutes.

smokeychicken-2

You will absolutely love the result. The smokey taste comes from the lapsang souchoung tea leaves. For those of you that are not familiar with this type of tea. Souchong are fourth and fifth leaves of the tea plant, meaning that they are cheaper and the flavour is considered not as nice. To mask the flavour, the leaves would be smoked to create a more desirable product. The leaves are heated over burning pinewood which gives it the smokey aroma and flavour. As a tea I am not mad about the flavour, but I absolutely love it as an addition in flavour to this roasted chicken.

I have never used tea before to flavour my food, but I have to admit that it was a success so I will definately experiment more with this in the future.

Tip: if you have leftovers, leave them in the dish you cooked it in. The juice from the orange zest will continue to give flavour to the chicken which makes it even tastier the day after.

Oh, since two days ago I have set up my Bits&Bitez instagram account. On the bottom of the page you can find the link to my account, so if you want to stay posted on what I do and the preparations of my dishes make sure to follow it.

Love Patricia

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