Ingredients Jump to Instructions ↓

  1. 85 g demerara sugar

  2. 85 g long grain rice

  3. 12 tea bags , torn open and the bags discarded

  4. 2 x 225 g chicken breasts

  5. 2 lemons , halved

  6. 100 g wild rocket

  7. 3 tbsp balsamic vinegar

  8. 6 tbsp extra virgin olive oil

  9. 50 g parmesan , grated

  10. black pepper

Instructions Jump to Ingredients ↑

  1. Put the sugar, rice and tea leaves into a bowl and combine. Line the base of a large sturdy pan with aluminium foil and sprinkle over the rice and tea mixture. Cover with another layer of foil and place the pan over a moderate heat.

  2. Once the pan begins to smoke, place the chicken on top of the tin foil and drizzle with a little olive oil. Season with salt and pepper and add the lemon halves.

  3. Cover with a tight fitting lid or more kitchen foil and leave the chicken to smoke on the stovetop, over a moderate heat, for 15-20 minutes, or until tender.

  4. Once the chicken is cooked, leave to cool slightly before slicing into thin strips.

  5. Dress the rocket leaves by placing the leaves into a bowl with the balsamic vinegar, olive oil, and a pinch of salt and black pepper; toss together.

  6. Scatter over the grated cheese and top with the warm smoked chicken. Squeeze over the juice from the smoked lemon halves and serve.


Send feedback