Finn-Erik Cooks - Tea chicken from Mauritius

Recipe below video.

Tea chicken for two:

2 chicken thighs
5 bags of vanilla tea
2 shallots
1 clove of garlic
3 stalks of spring onion
1 orange
1 ts ground cinnamon
1 dl Oyster sauce
1 dl Soy sauce
1 cauliflower 
Olive Oil
Smoked Sea Salt
​Ground pepper
​1 tbs sesame seeds

The chicken
I prefer thighs to filet in this dish, because there is more flavour sitting on the bone and filet tends to end up dry when cooked to long.

Get the marinade going.
​Mix oyster sauce, soy sauce and cinnamon. 

In with the chicken and massage it with the marinade.

Set aside for 15-20 minutes.

Make cauliflower rice bye shredding it on a microplane into a bowl.
​A hot tip is doing this over the sink, when it tends to get a bit messy. Spread it on a baking tray and add some olive oil, smoked sea salt and ground pepper. Mix. Bake in oven at 250 degrees until light golden. Stir a few times.

Brew a strong pot of vanilla tea. Use five bags on 1/2 liter of water. Let it set for 8-10 minutes.

Toast some sesame seeds in a dry pan. Medium heat. Toss and turn.

Make some orange filets and chop the spring onion.

​Finley chop shallots and garlic.

Take the chicken out of the marinade and brown in a cast iron casserole using olive oil. Use medium-high heat.

Add shallots and vanilla tea. Put on a lid and simmer at medium heat until the meat is tender and the liquid has reduced to thick syrup. We're looking at 40-60 minutes, depending on the size of the meat. Add more water if needed. 
​
Slice the meat off the bone and plate the dish starting with the cauliflower rice. Then build with colour. Enjoy this family recipe from Mauritius with some fresh Norwegian apple cider or a dry Riesling from the Mosel Valley in Germany.