Smoked Chicken with Saffron Liqueur and Aromatic Woods

Ingredients

• 500 g Smoked chicken legs or breast
• 2 tbsp + 1 tsp Salt
• ½ tsp Cinnamon powder
• ½ tsp Fennel (saunf) powder
• ½ tsp Clove powder
• 50 ml Fresh orange juice
• 50 ml Soy sauce
• 50 ml Olive oil
• Saffron liqueur – a splash

For Smoking

• as required Coconut husk
• as required Scented wood, such as cinnamon bark or clove sticks

Method of Preparation

Chef Michael Swamy

1. Prepare the Chicken

   Wash, drain and pat the chicken dry. Rub with 2 tbsp salt and set aside for 2–3 hours to draw out excess moisture. Rinse in cold water and pat dry again.

2. Prepare and Apply the Marinade

   Mix 1 tsp salt with cinnamon, fennel, clove powder, orange juice, soy sauce and saffron liqueur. Rub the marinade generously over the chicken. Brush with olive oil.

3. Cook the Chicken

   Boil or steam the chicken gently in seasoned water with spices such as bay leaf, star anise or peppercorns until just tender.

4. Sear the Chicken

   Pan-grill the chicken until lightly golden, basting with any leftover marinade.

5. Infuse the Chicken with Smoke

   Place the chicken in a deep pan or lidded pot. Heat the coconut husk and scented wood until smoking and place them inside the pan in a small bowl or foil pocket. Cover immediately and allow the chicken to absorb the smoke for 5–7 minutes.

6. Finish and Serve

   Slice and serve hot, paired with buttered pasta or a crisp green salad.