Asiri Punchihewa

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

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Chicken Roulade:
4 nos chicken breast
50gms Dilmah Green Tea with Jasmine Flowers
20g coconut flesh
20g pomegranate seeds
200ml olive oil
10 g sugar
20g ginger
1 cup of Dilmah Black Tea

Coconut & Ginger Sauce:
50ml coconut milk
5g ginger
5 leaves basil
Salt, to taste
Pepper, to taste
3 ml lemon juice
1 nos shallots


Chicken Roulade:
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.


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