About this recipe:This is an unbelievably surprising marinade that you can use for chicken or pork. Tea, saffron and a melange of spices come together for a very different flavour combination that is indeed very delicious.
6 regular tea bags
2 litres boiling water
1 1/2 teaspoons loosely packed saffron threads
450g dark brown soft sugar
160ml lemon juice
1 tablespoon rum flavoured extract
2 teaspoons cayenne pepper
2 1/2 teaspoons ground dried ginger
1 1/2 teaspoons ground cloves
2 1/2 teaspoons ground coriander
2 tablespoons salt
1 bunch fresh tarragon, chopped
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Method Prep:10min › Extra time:8hr marinating › Ready in:8hr10min
Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
To use, marinate meats such as chicken or pork in the fridge overnight.