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Tea-Smoked Chicken with Chorizo and Artichoke Pilaff
Serves 2-4
Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Ingredients
For the smoked chicken:2 x 200g/7oz chicken breasts4 tsp olive oil50g/2oz soft dark brown sugar50g/2oz long grain rice10 tea bags, leaves reserved, bags discardedFor the chorizo and artichoke pilaff:1 tbsp olive oil1 tbsp unsalted butter½ onion, peeled and finely chopped110g/4oz chorizo sausage, thinly sliced200g/7oz long grain rice100ml/3½fl oz white wine400ml/14fl oz chicken stock110g/4oz drained artichoke hearts, roughly chopped25g/1oz fresh flatleaf parsley, choppedsalt and freshly ground black pepperFor the herb oil:50g/2oz mixed soft fresh herbs, chopped e.g. flatleaf parsley, chives3 tbsp olive oilpinch of salt and freshly ground black pepper
Method
1. In a mini food processor blend together all the herb oil ingredients. Set aside until required.2. In a small bowl mix together the sugar, rice and tea leaves.3. Line the base and sides of a large sauté pan or wok with foil.4. Sprinkle the tea mixture over the foil and cover with another layer of foil.5. Place a lid on the pan and the pan on the heat.6. When the tea mixture begins to smoke, remove the lid and place the chicken on top of the foil.7. Season the chicken and drizzle over the oil. 8. Place the lid back on the pan and leave to smoke for 12-15 minutes or until the chicken is cooked through.9. Meanwhile, to make the pilaff, gently heat the oil and butter in a medium saucepan.10. sauté the onion for 1-2 minutes to soften.11. Stir in the chorizo and rice, ensuring they are well coated in the oil and butter.12. Add the wine and bring to simmering point. Cook off for 1 minute.13. Pour in the stock and bring to the boil.14. Reduce the heat and simmer for 10-12 minutes or until the rice is cooked through.15. Using tongs, remove the chicken from the pan and place it on a clean board.16. Cut each chicken breast into slices on the diagonal.17. Fold the artichoke into the pilaff to warm through.18. Season the pilaff and stir through the parsley.19. Serve a sliced smoked chicken breast on a portion of chorizo and artichoke pilaff and drizzle over the herb oil.
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Next: Tea-smoked chicken with fried leek rings and whisky mango salsa, Tea-Smoked Lamb on a Broad Bean and Spinach Salad with Griddled Spring Onions, Teatime toddy, Teeny Tiny Witches' Hats, Tempting Apple Trifles,
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