Dilmah Seven Star Tea

Poached Omani Chicken Breast Marinated with Dilmah Green Tea with Jasmine Flowers

Food : Savory

Poached Omani Chicken Breast Marinated with Dilmah Green Tea with Jasmine Flowers

Ingredients

  • 4nos Chicken Breast
  • 50g Dilmah Silver Jubilee Natural Jasmine Green Tea
  • 20g Coconut Flesh
  • 20g Pomegranate Seeds
  • 200ml Olive Oil
  • 10g Sugar
  • 20g Ginger
  • 1 cup Dilmah Black Tea

Coconut & Ginger Sauce

  • 50ml Coconut Milk
  • 5g Ginger
  • 5 leaves Basil
  • Salt to taste
  • Pepper to taste
  • 3ml Lemon Juice
  • 1nos Shallots

Method

Heat up the oil to 75 C and add ¾ of the tea leaves. Rest it for 15 min

Strain and add fresh remaining tea leaves and the chicken breast.

Let it marinate for 48 hrs.

Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds.

Prepare a black tea and add the sugar to balance the taste.

Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea decoction.

Sous vide the breast for 10 min in water at 85 C.

Coconut & Ginger Sauce

Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire

Season and strain.

Add lemon juice to cut the slimy taste.

The range of Dilmah Tea used

  • Vivid Tea Selection by Dilmah

The variety of Dilmah Tea used in the recipe

  • Vivid Fragrant Jasmine Green tea

Created by : Alpesh Dias