Preparation – 20 mins
Cooking time – 10 mins
Servings – 2
- 2 tablespoons of Paline organic fermented tea paste
- 2 tablespoons of Paline organic fermented tea leaves
- 2 chicken thighs
- A little tamarind juice
- A little soy sauce
- A little sugar or honey
Mix the sliced chicken with all the ingredients (except fermented tea leaves) and leave to marinate overnight.
The next day, wrap the chicken with aluminum foil and cook in the oven at 150°C for 30 to 45 minutes.
The tea paste could change to darker colour during the marinating process, so when serving the chicken you can add fresh tea paste once again for a fresher taste.