Tea poached chicken with roast root vegetables

Serves 4
 
Recipe by Megan Daniels (Food Editor and Stylist)
 
2L water
2 star anise, whole
1/3 cup (60g) brown sugar
4 Five Roses English Breakfast Tea bags
4 chicken breast fillets, trimmed
2 Tbsp (30ml) soy sauce
2 tsp (10ml) sesame oil
 
For the Roasted Vegetables:
6 small parsnips, peeled and sliced
3 large carrots, peeled and sliced
2 beetroots, peeled and sliced into disks
¼ cup () extra virgin olive oil
1/3 Cup (60g) honey
4 whole thyme sprigs
Salt and Pepper to taste
2 Tbsp (30ml) sherry vinegar
 

1. In a deep pan on a medium heat, bring the water, star anise and half the sugar to the boil.
2. Season the water before adding the tea bags.
3. Set aside to steep for 10-15 minutes.
4. Discard the tea bags once the tea has infused sufficiently.
5. Bring the tea mixture to the boil and reduce it to low.
6. Add the chicken and simmer for 20 minutes, turning once.
7. Remove the cooked chicken breasts and set aside.
8. Add the soy sauce and sesame oil to the poaching liquid and the remaining sugar and cook until the sugar has dissolved.
9. Slice the chicken and pour the excess liquid over the chicken.
10. Serve alongside the honey roasted vegetables. 

1. To make the honey roast vegetables, Preheat the oven to 180C
2. Toss all of the vegetables with the olive oil and honey and season.
3. Lay out the vegetables onto a baking tray in an even layer, cover with foil and roast for 30-40 minutes or until the vegetables are tender.
4. Remove the foil and toss before placing back into the oven (without the foil) for 10 minutes.

Transfer the roasted vegetables into a bowl with the vinegar and serve immediately.

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