Lemon Tea Chicken with Sweet Potato Fries
Juice of half a lemon
1 bulb lemongrass, pounded
1 25-gram sachet powdered lemon iced tea
1 1/2 tablespoons coarse salt
1 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 whole chicken, freshly dressed, cut into 8 pieces, cleaned and patted dry
Coconut oil, for searing and deep-frying
2 large sweet potatoes, orange variety, peeled and cut into French fry strips
1. Preheat oven to 375°F.
2. Combine lemon juice and pounded lemongrass
bulb and set aside to infuse the flavors. In another
bowl, blend iced tea powder, salt, pepper and flour.
3. Toss lemon juice and chicken pieces together. Rub iced
tea blend all over chicken. Heat a little oil in a nonstick pan
and sear chicken on both sides. Transfer to a baking dish.
Bake for about 40 minutes or until golden and fully cooked.
4. While chicken is roasting, heat enough oil to deepfry
the sweet potato fries. Drain and season with
salt and pepper. Serve with the roast chicken.
Make the Day Before: Marinate the chicken pieces overnight with the infused lemon juice and tea rub to allow the flavor to seep deep into the meat. Then simply sear and pop in the preheated oven the following day.
Recipe by Tina Concepcion-Diaz from Food Magazine. Photograph by Paulo Valenzuela.