Tea Smoked Chicken Lasagne

Mix 250ml of water along with the brown sugar, salt, 15g tea leaves, together in a large pot. Place it onto the stovetop onto high-heat, stirring just until the salt and sugar have dissolved. Remove the pot from the stove allowing it to cool to room temperature. Add the chicken to the pot, cover with foil and place it in the fridge for 2 hours to brine the meat.

Remove the chicken from the brine placing it onto a tray, allow the chicken to come up to room temperature for 20 minutes. Discard the brine. Mix the remaining tea leaves and jasmine rice together in a bowl. Lay out 1 sheet of foil adding the mixture to the sheet. Fold the foil into a package, poking a few holes on the top of the foil to allow the smoke to escape. Preheat a BBQ to medium-low heat. 

Place the foil package off to one side of the grill along with the rest of water in a heat proof container to help keep the meat moist. Once the package starts to smoke add the chicken to the grill closing the lid to keep the smoke contained. After 8 minutes flip the chicken over, smoke for another 8 minutes. Remove the chicken from the grill letting it rest for 10 minutes before shredding.

Add the smoked shredded chicken to a bowl combining it with the marinara sauce. Preheat the oven to 200°C. Add a layer of smoked chicken sauce to the bottom of a small baking dish. Top with 2 lagana sheets, more sauce, half the cheeses. Repeat the steps once again to finish the lasagna. Bake in the oven for 40 minutes until the cheese is golden and crispy.