This Tea Smoked Chicken recipe served with Sweet Corn Salsa is very simple to prepare and it tastes divine.
Tea smoking is a fun way to cook but the smoke it creates can cause problems, it should be done in well ventilated kitchen using a pan with a tight fitting lid.
Tea Smoked Chicken recipe served with Sweet Corn Salsa : -
Prep time: 13 minutes - Cooking time: 32 minutes
Serves 3
3 Skinless free-range chicken breasts 3 ½(100g) of muscovado dark brown sugar 3 ½(100g) of long grain rice 1 ½(50g) of jasmine tea 6 cardomam pods, crushed Olive oil for brushing Sea salt & freshly ground black pepper
For the salsa: -
(150g) of tinned sweet corn, drained ½ a red onion, finely chopped 1 medium red chilli, de-seeded & chopped The juice of 2 limes 6 vine ripenned cherry tomatoes, quartered 2 tbsp of extra virgin olive oil 1 tbsp of fresh coriander, chopped Sea salt & freshly ground black pepper
First take a pan the has a tight fitting lid and line the bottom of it with tin foil, turning up it's edge so as to hold the tea smoking mixture.
Place the sugar, rice, tea & cardomam seeds on the foil and cover it with an identical sized piece of foil so that the mixture is covered.
Next take your chicken breasts and brush them with a little olive oil then season them well on both sides.
Then you need to place over the foil, an item that will lift up the chicken breasts and allow the smoke to permeate them from all sized; here I've used a steel trivet.
Place the pan over a moderate heat and cover with the lid. When the mixture starts to smolder quickly remove the lid and place the chicken breasts on the trivet then replace the lid.
Reduce the heat to low and smoke for 20 minutes then turn off the heat and leave the chicken breasts in the smoke for a further 10 minutes until cooked through.
Meanwhile prepare the salsa by combining all the ingredients in a bowl, check the seasoning and alter to suite, put to one side and keep at room temperature.
Next test the chicken breasts to see if they're cooked by sticking a skewer in the fattest part of the breast and then pressing them in that area, if the juices are pink they need smoking further if the juices are clear then they're ready.
Next simply slice your tea smoked chicken into diagonal pieces and plate it up with a helping of salsa and some fresh watercress.
First take a pan the has a tight fitting lid and line the bottom of it with tin foil, turning up it's edge so as to hold the tea smoking mixture. 
Then you need to place over the foil, an item that will lift up the chicken breasts and allow the smoke to permeate them from all sized; here I've used a steel trivet.
