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How to Make Amazing Broiled Chicken with Chai Infused Chickpeas


 

  I know that broiled chicken sounds kind of boring, but if done well it’s amazing. This is the over cooked stuff that people get in line for. Just think, yours will be freshly cooked, just right with no line. The chickpeas are so meaty and satisfying, they work well with almost any flavor. Here we are spicing them with chai and cumin, a very unusual combination. It's a mix of northern Chinese and a little Indian at the same time. I'm using two cooking techniques here because each of them produces something I love. Broiling gives that nice fragrant char to the chicken and braising the chickpeas in a flavorful liquid aside from being the only way to cook them gives them lots of flavor.


Ingredients:

One whole chicken (cut in half)

1 Tablespoon of olive oil

Salt and pepper


1 pound of dried chickpeas

1 Teaspoon baking soda


2 Tablespoons of metro chai

Salt and pepper to taste

Fresh ground cumin

1 Tablespoon olive oil


The night before

Soak the chickpeas in enough water to cover them by about three inches.

Add the one teaspoon of baking soda


The next day

Bring the chickpeas to a boil in enough water to cover by two inches(you may need to add some) and then simmer for about two hours or until tender.


Place the chai in a tea bag and add the chickpeas and simmer for another thirty minutes.

At this time the peas should tender and in a slightly thick broth.

Reserve


Turn the broiler on to the highest setting and place an oven rack as far away as it will go (about fourteen inches) from the flame.

Turn on your ventilation (you will need it)

While the broiler is getting hot season the chicken with salt, pepper and olive oil.

Place the chicken on a broiler pan skin side down under the broiler and cook for twenty minutes. The chicken should be a little burnt, this is important.

Remove from the broiler and turn over, cook for another ten minutes, again the chicken should be a little burnt.

After the chicken is finished, allow it to rest for ten minutes.

During that time remove the tea from the chickpeas, add the cumin salt, pepper and reheat.

Use the liquid as a sauce.


Cut up the chicken and serve over the chickpeas.



 


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