Coffee Chicken with a Hint of Smoked Paprika

Ingredients

• 4-8 chicken thighs or legs with skin on and trimmed
• 1 tbsp smoked ground paprika
• 2-3 bay leaves
• 4-6 stalks fresh thyme
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 medium onions, peeled and sliced
• 4 cloves garlic, crushed
• 1 tbsp oil
• 2 tbsp Douwe Egberts Inspirations Kenyan Sunset coffee dissolved in 2 tbsp water
• 500ml red wine
• Salt and pepper
• A little runny honey to taste
• A little flour

Method

1. Trim the chicken and leave the bones in. In a bowl mix together the first 6 ingredients, then toss in the chicken pieces and leave to marinate for 1/2 -1 day covered in the fridge. Stirring occasionally.
2. In a heavy based pan add and heat the oil, add the onions and sauté for 4-5 minutes or until just soft then add the garlic. Cook for a further 2 minutes.
3. Remove the onions from the pan and fry the chicken on all sides until golden brown. Stir back the onions. Pour in the coffee, wine, seasoning and a little honey to taste. Bring to the boil then reduce the heat. Cook the chicken with a lid on for 45 minutes or until tender, stirring occasionally. Once cooked put the chicken and vegetables into a serving dish
4. Skim the sauce in the cooking pan and sprinkle over the flour and whisk well. Season to taste adding a little extra honey if required.
5. Serve with seasonal vegetables.