Black or brown tea is the secret to this dish. It's the base for an Asian-inspired marinade and the result is outstanding. Any classic tea will work — simple ones included and especially English Breakfast or Earl Grey.
Ingredients:
For the chicken:
- 12 chicken thighs or drumsticks (or a mix)
- 4 medium potatoes, peeled and diced into 2 cm (¾-inch) cubes
For the marinade:
- 1 cup red or white wine (whichever you like)
- 5 bags of "regular" tea (black or brown)
- 1 tsp salt
- ½ tsp black peppercorns
- 2 tsp sugar
- 3 garlic cloves, peeled and minced
- 1 tsp fresh ginger, peeled and finely grated or minced
- 2 tbsp soy sauce
- 2 cups water
For cooking:
- 2 tbsp sesame oil
- 1 tsp lemon juice
- Optional: 2 rosemary sprigs
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Instructions:
- Prepare the marinade: In a large, deep skillet (or a wide, shallow pot), pour the wine and add all the marinade ingredients. Bring to a boil, lower the heat to medium, and simmer for about 5 minutes until the liquid slightly reduces. Remove from the heat and let it sit for about an hour.
- Marinate the chicken and potatoes: Add the sesame oil, lemon juice, and rosemary (if using) to the skillet, and mix well. Place the chicken and potatoes into the marinade, ensuring they're fully submerged. If needed, brew extra tea and add it to the marinade. Bring the mixture to a boil, turn off the heat, and let it sit for another hour (or up to 24 hours in the refrigerator).
- Preheat and prepare oven for roasting: Preheat the oven to 200°C (390°F) on convection mode. If the skillet or pot isn’t oven-safe, transfer the chicken, potatoes and marinade to a baking dish.
- Roast the chicken and potatoes: Place in the hot oven and roast for 10 minutes. Reduce the heat to 180°C (350°F), cover the dish with aluminum foil (or use a lid if cooking in a pot), and bake for about an hour. Remove the cover and roast for an additional 5 minutes until the chicken and potatoes are nicely browned.
- Remove from the oven, let rest briefly, and serve warm.