Poached Omani Chicken Breast Marinated with Dilmah Green Tea with Jasmine Flowers

Methods and Directions

• Heat up the oil to 75 C and add ¾ of the tea leaves. Rest it for 15 min
• Strain and add fresh remaining tea leaves and the chicken breast.
• Let it marinate for 48 hrs.
• Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds.
• Prepare a black tea and add the sugar to balance the taste.
• Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea decoction.
• Sous vide the breast for 10 min in water at 85 C.

• Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire
• Season and strain.
• Add lemon juice to cut the slimy taste.