Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Jesse Bloom, the owner/chef of Ecstatic Cuisine

For 1 Person(s)

3 cups water
2 tablespoons Coconut Chai Zhi Tea
1 tablespoons Sweet Desert Delight Zhi Tea
1/4 cups sugar
1/2 cups Goodflow honey or agave nectar
1 pounds boneless skinless chicken thighs or cut of your choice (pressed tofu is a great vegetarian option)
1 tablespoons each of finely minced ginger, garlic and orange zest
2 tablespoons oil (peanut or other)
1 tablespoons soy sauce or tamari
Sea salt and white pepper to taste

Ecstatic Coconut Chai Chicken Directions

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.