I made this cooking on a Napoleon BBQ for a demonstration over 2 days at The Hertfordshire County Show ( May 23/24th) and it was well received there too.
smoking box or smoking tube ( I use Napolean Grills UK)
BBQ if your cooking outside or you can smoke in your oven too
Tub that can sit in your fridge or sealed freezer bag
Scales/ measuring spoons of like me hands!
As with all my recipes, get prepared weigh, lay out and have everything to hand
RECIPE -And how to METHOD
As with all my recipes please do get the best quality chicken you possibly can, free range organic ( the best your budget can spare),
I really believe spending your budget well on the hero products positively impacts your overall dish…. With the fruit you can get extra soft / just turning as these will caramelise better with the sugar content making them cheaper.
Chicken Breast x 4 , Butterflied to assist with cooking and brining
Lapsong souchang tea leaves ( I use Bellevue Tea due to their quality) but you could buy any , even tea bags and split open to release the tea leaves ( Bellevue Tea)
Brining liquid –
65g ( 2 good handfuls ) Salt, I use Maldon flakes as they dissolve quickly
75g ( 2 dsp approximately) honey or golden syrup
1tsp crunched pink peppercorns
1tsp any oil,
2 garlic cloves crushed skin on is ok
1 red chilli spliced in the middle keeping it whole
1 tsp fish sauce,
Either chop up fresh ginger about a thumb size of use preserved ginger Jar of -cut up 1 piece, and 2tsp of the ginger liquid syrup
1tsp mustard seeds
1 tsp dried chilli flakes
Use any salad leaves you have Raddichio, rocket, watercress I recommend as there peppery flavour compliment the smoky chicken but truly any fresh salad leaves work
1 mango ( cut into into segments)
2 fresh apricots ( cut into segments)
The Dressing is
Olive oil about 4dsp,
pinch of salt & pepper,
lime or lemon juice , rind of either the lime or lemon
2dsp of rice wine vinegar
Dressing pomegranate seeds
Brining Liquid- need to prepare 24 hours in advance –
Put all the brining ingredients into pan of 750ml or approx 1/2 medium saucepan of water and allow to simmer until all salt has dissolved, allow to cool completely.
Once cool pour over butterflied chicken breast with skin on or off ( I use with , remove skin and make crispy coriander salted chicken skin on the BBQ with the skin)
Allow Chicken to sit in brine for minimum of 3 hours in the fridge ( longer is fine )
Then take out of brine, wipe dry and then place chicken uncovered back in the fridge for minimum 12 hours -overnight best to dry out and allow the salt to sink into the chicken better
Using the smoking box place the tea leaves dried into the smoker – place in BBQ and close lid, when the few clouds of smoke are coming out – place chicken on grill or foil and close lid on low-medium heat , allow to smoke with lid down for 20-30 minutes, checking that chicken is cooked by cutting into slightly.
Or if cooking on the oven – place smoker box in the oven on max heat to get the leaves smoke , turn down when you see vapours and pop chicken in as above
Whilst the chicken is smoking prepare salad
Rip, chop or snip your salad leaves onto plates
Place 4 Apricot segments per serving
Place the mango segments onto the BBQ or pop in a pan in a medium flame and allow to sear, the sugars caramelise adding flavour and colour.
Mix / whisk all salad dressing ingredients together
Once chicken is smoked slice into pieces to arrange on the salad leaves, pie dressing over , apricots and mango segments and sprinkle with pomegranate seeds