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Your Pantry or Mine No. 1 - Part Two - Chai Spice Chicken

By Jerry ⋅ June 13, 2007 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

It is with great pride that I present you with Your Pantry or Mine No.1, Part two of 3 2 highlighting the contents of the Computer Diva’s pantry. We’re back for round two of our scheduled three rounder.

Unfortunately, there won’t be a round three this time around. Budget and time constraints simply wouldn’t allow three dishes, but I’m hoping that this gem will be enough to make up for that.

When Jess sent in her list of ingredients and I asked for the updated list of teas and coffees, I think she thought I was insane, but I was hoping I’d see one of a few items for something just like this, and to my delight, chai spice tea was on the list.

This is probably one of the simplest recipes I’ve ever posted on Cooking… by the seat of my Pants, but don’t let that stop you from giving this a whirl. The flavors and aromas of this dish are something just this side of heaven, with hints of Indian spice tugging at all of the senses at the same time.

Set aside a bit of time though. While the method is as simple as it gets, you will have to remember to get the chicken brining in the morning if you’d like everything to be ready after work, and a full 8 hour brine time will impart the maximum amount of flavor to the meat, which is definitely what you’re looking for here. As a lovely side effect, the brine will keep even chicken breasts moist, tender and delicious when cooked.

Brine:

Ingredients:

1qt water
2 chai spice teabags
1/4 cup salt
1/4 cup brown sugar

Method:

Bring water to a boil and remove from heat. Add teabags and let steep for 3-5 minutes. Remove teabags, add salt and brown sugar, stir to combine. Allow to cool completely.

*note: the brine can be made ahead and kept in the fridge until ready for use, or quick chilled by using 3/4 of the water and adding ice after ingredients are combined.

Chai Spice Chicken:

Ingredients:

1qt Chai Spice Brine
4 boneless-skinless chicken breasts (or boneless-skinless thighs, or bone-in, skin on, whatever you like)
Salt and pepper to taste

Method:

Place chicken and brine in a large zipper-seal plastic bag or in a covered bowl. Place in refrigerator and allow to brine for at least 4 hours.

Remove chicken from brine and drain in colander, discard brine. Season chicken pieces with salt and pepper, place in shallow baking dish and cook in 350°F for 20-25 minutes or until juices run clear. Allow to rest 10 minutes before serving.

Alternate Method:

Follow steps outlined above, but instead of baking chicken, sauté chicken in 2 tbsp sesame oil approx 5 minutes per side or until juices run clear (will have a more intense flavor)

What I would have done differently had I thought of it at the time:

I served this chicken with a bit of plain rice and some Massaman curry on the side for dipping. (More on the curry later, but I’m still standing by my recommendation, go to CurrySimple.com and buy some!) the combination was incredible, but I think it would go equally as well as a salad topper on any kind of greens you can imagine, and with a bit of fruit, apples would be especially good with it as well.

I’ll be revisiting the concept again in the future. The flavors are so subtle and alluring that I’ve just got to try this again, perhaps with a bit of cayenne for some subtle heat, or with a touch more clove… I don’t really know. The possibilities are endless!

And Here ends Round 1

Thanks to Jess for letting me dig through her pantry. Next up on the list is dew, who’s pantry list I will post this weekend, and we’ll dive right in!

Are you game? Send me a list of what’s in your pantry at jerry AT cookingbytheseatofmypants DOT com and I’ll see what I can do with it.

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