Tea-smoked chicken with lemon salad

Method

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.

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Ingredients

85g demerara sugar
85g long grain rice
12 tea bags, torn open and the bags discarded
2 x 225g chicken breasts
2 Lemons, halved
100g wild rocket leaves
3 tbsp Balsamic vinegar
6 tbsp extra virgin olive oil
50g Parmesan, grated
salt and fresh ground black pepper

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