Ecstatic Coconut Chai Chicken
Description
Courtesy of Jesse Bloom, the owner/chef of Ecstatic CuisineIngredients
3 c. water
2 T. Coconut Chai Zhi Tea
1 T. Sweet Desert Delight Zhi Tea
¼ c. sugar
½ c. Goodflow honey or agave nectar
1 lb. boneless skinless chicken thighs or cut of your choice
(pressed tofu is a great vegetarian option)
1 T. each of finely minced ginger, garlic and orange zest
2 T. oil (peanut or other)
1 T. soy sauce or tamari
Sea salt and white pepper to taste
Methods/steps
Bring water to a boil and add Coconut Chai. Steep 5 minutes, strain the tea and reserve the liquid. Add Sweet Desert Delight, sugar and honey to the liquid. Cook at a simmer about 20 minutes until reduced by half—liquid should be a thin, syrupy consistency. Meanwhile, marinate chicken in ginger, garlic, orange zest, oil, tamari, salt and pepper. Place chicken in a casserole dish or a baking pan and cover with tea syrup. Marinate for a minimum of 20 minutes and up to 4 hours. Bake at 350° for 20–30 minutes, until a fork pierced in the meat yields clear fluid. Baste with pan liquid at least 3 times.
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