Lapsang Souchong Chicken
Source of Recipe
the web
Recipe Introduction
Makes 3 to 5 servings
List of Ingredients
2 tablespoons loose Lapsang Souchong tea leaves (divided)
2/3 cup water
3 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper
6 brown or white mushrooms, sliced thinly
1 bell pepper, sliced thinly
2 garlic cloves, finely chopped
Recipe
In a spice blender, coffee grinder (clean first) or with a mortar and pestle, grind two-thirds of the tea leaves until fine.
Add remaining tea leaves to the 2/3 cup water, bring to boil and brew for 4 minutes. Discard leaves.
Add olive oil to a large nonstick pan and begin cooking chicken breasts over medium heat. Immediately sprinkle ground tea leaves, along with a little salt and pepper, on each side of chicken. Cover and cook, keeping chicken covered to retain moisture. Turn it only once or twice, only partially cooking chicken, perhaps 6 to 8 minutes total.
Meanwhile, pour brewed tea into a medium pan over high heat and bring to a boil. Add mushrooms, bell pepper and garlic cloves. Season with salt and pepper. Reduce heat, cover and simmer for 5 minutes or so.
Pour tea and veggies over chicken and serve. Suggested accompaniments: mashed Yukon Golds with garlic, butter and sour cream, and spinach salad.
|
|
member logon
