The sauce reduces until it clings to the chicken, glossy and sticky, and a last grating of orange zest wakes it up; Dammann Frères’ Soleil Vert Tea N°16, green tea with blood orange essential oil and real orange peel, gives the glaze its citrus lift.
Serves 4 · 40 min
- Brew 4 g of Soleil Vert in 1 cup (250 ml) of water at 176°F (80°C) for 3 minutes, then strain.
- Brown 4 boneless chicken thighs (about 1 1/2 lb / 700 g) in a skillet with 1 tbsp of oil, about 5 minutes per side.
- Add the tea, the juice of 1 orange, 2 tbsp of soy sauce and 1 tbsp of honey, then simmer for 15 to 20 minutes, turning the chicken, until it is cooked through (165°F / 74°C inside) and the sauce is syrupy.
- Serve with rice, sprinkled with orange zest and sliced scallions.
The star of this recipe: Soleil Vert Tea N°16, by Dammann Frères.
