Latest / Cooking with Paula McIntyre
Tea smoked brined chicken thighs with Peri Peri and cucumber salad
Teasmoked brined chicken
8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar
Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry
50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves
Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken…
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