Friday, March 25, 2011

Chicory smoked chicken

If you've ever had smoked cheese or fish, the flavor is just divine!  Well, I thought I could pull off smoking chicken - even though I don't have a smoker, never smoked anything before and thought it might make a colossal mess.  Ah, the bliss of ignorance.

Well, this recipe had great flavor, but my technique was WAY off.  So, you get to benefit from my experiment.  I used chicory coffee because I didn't have black tea bags on hand and it was better for it.  Have no fear, black tea, chia tea, peppermint, coffee all can work with the recipe.

4-6 breast of chicken
12 bags of tea (or 2 Tbsps of chicory coffee)
1 Tbsp of brown or white sugar
2 tsp Black peppercorns
2 tsp Coriander seeds

1) Roast the peppercorns and coriander seeds on the stove.  When toasted, remove from heat, cool slightly and grind them up coarsely in a mortar.

2) Coat the chicken on both sides with spices, salt and pepper.  Roast in the oven for 4 minutes, turn over and roast for 4 minutes.  The chicken should be just cooked .

3) While the chicken is roasting, line a large skillet with aluminum foil.  Place well mixed tea and sugar on the foil and covering the entire bottom of pan.  Place a metal rack above the tea mixture and turn on the stove to a medium to medium-high heat.  Transfer chicken onto the rack and cover the pan with aluminum foil.

4) You should see smoke coming out of the foil within 2 minutes.  Turn down heat slightly, cook for 8 minutes.  Take off the heat, leave the aluminum foil on and continue smoking for another 15 minutes.

5) Transfer to plate with rice or, in my case, couscous with vegetables and enjoy.

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