Coffee Chicken with a hint of smoked paprika….

Coffee Chicken with a hint of smoked paprika….

Serves 4 -8
Prep time 15 minutes
Cooking time 40-60 minutes


  • 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.
  2.  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. 
  3. Stirring occasionally.
  4. 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. 
  5. Cook for a further 2 minutes.
  6. Remove the onions from the pan and fry the chicken on all sides until golden brown. 
  7. Stir back the onions.
  8.  Pour in the coffee, wine, seasoning and a little honey to taste. 
  9. Bring to the boil then reduce the heat. Cook the chicken with a lid on for 45 minutes or until tender, stirring occasionally. 
  10. Once cooked put the chicken and vegetables into a serving dish.
  11. Skim the sauce in the cooking pan and sprinkle over the flour and whisk well. 
  12. Season to taste adding a little extra honey if required.

Serve with seasonal vegetables.

Guest Post Credits – Douwe Egberts

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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