Tea-Smoked Chicken

From The Jasmine Moon Murder
Laura Childs

Ingredients:
3 cloves garlic, chopped
1 tbsp freshly peeled ginger, grated
1 tbsp honey
3/4 cup soy sauce (low sodium)
1/2 cup cream sherry
12 chicken thighs
3/4 cup brown sugar
1 cup lapsang souchong tea leaves
sesame seeds for garnish

Put garlic, ginger, honey, soy sauce and sherry into a blender. Process for 30 seconds. Pour this marinade into a 9 inch by 13 inch baking pan. Put chicken thighs in pan, coating well. Cover and refrigerate for 2 hours, rotating thighs once. Line a cast-iron skillet with aluminum foil and sprinkle the brown sugar and tea atop the foil. Place a wire rack in the skillet and put the chicken on top. Cover with lid, and cook chicken on medium high for 30 minutes, without lifting the lid! Sprinkle chicken with sesame seeds, and serve with peanut or hot mustard sauce.

More about The Jasmine Moon Murder
Laura Childs

First time in paperback!

Indigo Tea Shop owner Theodosia Browning is catering a Charleston benefit, a "Ghost Crawl" through Jasmine Cemetery, when the organizer drops dead—and it looks like foul play. Theodosia stirs things up with her own investigation, and gets into hot water up to her neck.

Includes a recipe and tea-making tips!

(A Tea Shop Mystery)
Berkley (Prime Crime), August 2005
Featuring: Theodosia Browning
272 pages ISBN: 042519986X
Paperback
$6.99

Also by Laura Childs:
Chamomile Mourning, May 2005
Bound for Murder, November 2004
The Jasmine Moon Murder, September 2004
Photo Finished, January 2004
The English Breakfast Murder, August 2003
Keepsake Crimes, May 2003
Shades of Earl Grey, January 2003
Gunpowder Green, March 2002
Death by Darjeeling, May 2001

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