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  • Coffee Chicken with a Hint of Smoked Paprika


    Coffee Chicken with a Hint of Smoked PaprikaRecipe and Image Douwe Egberts (

    A hearty dinner that is best served with rice and seasonal vegetables.

    Coffee Chicken with a Hint of Smoked Paprika

    Prep Time: 15 minutes

    Cook Time: PT40 to 60M

    Serving Size: 4 to 8


    • 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


    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.

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