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Lemon Tea Chicken

Craving some spiced, roasted chicken? This may be the solution.
Lemon Tea Chicken Recipe by Chef Gautam Mehrishi
Serves

- 4

Cooking Time

-25-30 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • FOR First Marination
  • 2 tbsp Olive Oil
  • Sea Salt
  • 2 tbsp chopped Jalape
  • 1 tbsp Chopped Garlic
  • 1 tbsp Chopped Ginger
  • 2 tsp Nutmeg powder
  • 1 tbsp lemon juice
  • 1 tbsp Honey.
  • FOR Second Marination
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon tea concertrate
  • 1 Chopped Onion
  • 1 tbsp Ginger juice
  • 1 cup white Rum
  • 2 tsp Soya sauce
  • ½ cup tomato puree
  • 2 tbsp balsemic Vinegar
  • salt
  • Cumin powder. 1 whole chicken
  • 1 Green
  • Red bell pepper
  • 1 Carrot
  • 2 Spring Onions.

HOW TO PREPARE LEMON TEA CHICKEN

  1. 1

    For First Marination: In a bowl add Olive Oil, sea salt, chopped jalapenos, chopped garlic, chopped ginger, nutmeg powder, lemon juice, honey and mix well the first marination
  2. 2

    For Second Marination: In a bowl add Olive Oil, lemon tea concertrate, chopped onion, ginger juice, white rum, soya sauce, tomato puree, balsemic vinegar, salt, cumin powder and mix well the second marination
  3. 3

    Make a cut on lower side of chicken, coat chicken in first marination
  4. 4

    Cut green, red bell pepper, carrot, spring onions and marinate in first marination
  5. 5

    Stuff chopped vegetables inside of chicken belly, fold the chicken legs, fold the chicken wings inside, poured the second marination over the chicken
  6. 6

    Keep the chicken on a baking tray, the temprature of chicken needs to be 20-30 C
  7. 7

    Keep the chopped vegetables, green, red bell pepper dipped in marination with chopped onions and marination on top
  8. 8

    Spinkle rock salt
  9. 9

    At first stage bake chicken at 180'C for 15 minutes
  10. 10

    At second stage bake chicken at 150'C 7-8 minutes
  11. 11

    At final stage bake fat 200'C for 1 minute for crust
  12. 12

    In a pan heat white rum flame it
  13. 13

    Serve with baked vegetables and green olive powder
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