Bahraini Spiced Tea-Smoked Chicken

Ingredients

In this Bahraini adaptation of tea-smoked chicken, we incorporate traditional Bahraini spices such as saffron, turmeric, cinnamon, cardamom, and cumin into the marinade. These spices add a unique flavor profile that complements the smokiness of the dish. Additionally, the chicken is served with saffron rice and a cucumber and mint salad, which are common accompaniments in Bahraini cuisine. We alse have the original recipe for Tea-Smoked Chicken, so you can check it out.

• 1 whole chicken, approximately 1.5 kg (3.3 lbs) 1 whole chicken, approximately 1.5 kg (3.3 lbs)
• 2 teaspoons saffron threads 2 teaspoons saffron threads
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 tablespoons salt 2 tablespoons salt
• 2 tablespoons sugar 2 tablespoons sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470 ml) jasmine tea leaves 2 cups (470 ml) jasmine tea leaves
• 1 cup (235 ml) uncooked rice 1 cup (235 ml) uncooked rice
• 4 cloves 4 cloves
• 4 black peppercorns 4 black peppercorns
• 2 cinnamon sticks 2 cinnamon sticks
• 4 dried bay leaves 4 dried bay leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. 2.
   In a separate bowl, combine the ground turmeric, ground cinnamon, ground cardamom, ground cumin, salt, sugar, and vegetable oil to make the marinade.
3. 3.
   Pat the chicken dry with paper towels and rub the marinade all over the chicken, including the cavity. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   In a wok or deep pan, heat the jasmine tea leaves, uncooked rice, cloves, black peppercorns, cinnamon sticks, and dried bay leaves over medium heat until they start to smoke.
6. 6.
   Place a wire rack on top of the wok or pan and carefully place the marinated chicken on the rack.
7. 7.
   Cover the wok or pan tightly with aluminum foil, making sure there are no gaps for the smoke to escape.
8. 8.
   Place the wok or pan in the preheated oven and smoke the chicken for 45 minutes.
9. 9.
   After 45 minutes, remove the chicken from the oven and let it rest for 10 minutes before carving.
10. 10.
    Serve the Bahraini Spiced Tea-Smoked Chicken with saffron rice and a cucumber and mint salad.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron threads in warm water before using them in the marinade.
• Jasmine tea leaves — Use loose-leaf jasmine tea for the best results. If you don't have jasmine tea, you can substitute it with any other fragrant tea leaves.
• Cinnamon sticks — Use whole cinnamon sticks for a stronger and more authentic flavor. If you only have ground cinnamon, reduce the quantity to half a teaspoon.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a smokier flavor, you can extend the smoking time by 10-15 minutes.
• Serve the chicken with a squeeze of fresh lemon juice for a tangy twist.
• If you don't have a wire rack, you can use a roasting rack or even a cooling rack placed on a baking sheet.
• Make sure to tightly seal the wok or pan with aluminum foil to prevent the smoke from escaping.

Serving advice

Garnish the Bahraini Spiced Tea-Smoked Chicken with fresh cilantro leaves and serve it with a side of fragrant saffron rice and a refreshing cucumber and mint salad. The combination of flavors and textures will create a delightful dining experience.

Presentation advice

Arrange the carved chicken pieces on a platter, drizzle some of the saffron marinade over the top, and sprinkle with additional saffron threads for an elegant presentation. Serve the saffron rice in a separate bowl and garnish it with a sprinkle of chopped parsley. Place the cucumber and mint salad in a vibrant serving dish to add a pop of color to the table.