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
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.
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.
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
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.