Pan-Marinated Chicken with Smoked Tea

Name: Pan-Marinated Chicken with Smoked Tea
Yield: Serves 4
Ingredients: 1 pound/500 grams fresh spinach (or other fresh greens such as chard) stems removed, well washed and dried; 2 teaspoons plus 1 tablespoon/25 milliliters fruity olive oil; 2 cloves garlic, finely chopped; 4 chicken breasts, boneless, skin removed; 4 chicken breasts, boneless, skin removed; 2 tablespoons/28 grams Lapsang Souchong tea leaves; 3-inch/7-centimeter piece of fresh ginger root, peeled and sliced thinly into rounds; 2 cups/500 milliliters water; 1 pound/500 grams fresh spinach (or other fresh greens such as chard) stems removed, well washed and dried; 1 pound/500 grams fresh spinach (or other fresh greens such as chard) stems removed, well washed and dried; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 stalks celery, diced; 2 leeks, white part only, well washed and finely chopped; 2 medium onions, finely chopped; 2 carrots, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

Humble and healthful white meat chicken is given a new dimension cooked in a mixture of brewed tea and fresh ginger root. The best tea to use is a very smoky Lapsang Souchong, which is further, and boldly, flavored with fresh ginger.

Ingredients

2 cups/500 milliliters water
2 tablespoons/28

Main course
Gluten-free

Method

Bring 2 cups/500 milliliters of water to a boil. Cool for 5 minutes and then add tea leaves. Let steep for 3 minutes and then sieve to remove tea leaves. Add the ginger root rounds and place the chicken br