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Wednesday, April 13, 2011

Coffee marinated chicken

Yes, I know the concept sounds strange. Yet it's better than you think - the coffee taste is the main vessel that carries with it many other spices and flavors - and it's also deliciously fragrant. It smells like a well spiced chicken steak, but also of finely roasted golden pieces of coffee, freshly ground and basking in the sunlight. Really, it smells divine. 
Serve this on plain white rice for a lovely combination of flavors and textures. Enjoy.

Ingredients (serves 2):

  • 2 pieces of chicken fillet (breast) (between 200-300 g should be fine)
  • 150 ml strong-brewed coffee
  • juice from half a lemon
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 garlic cloves
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground chili
  • 2 tablespoons olive oil for frying
  • 1 tablespoon mustard seeds (or, better yet, our pickled mustard)
  • 2 large tablespoons of home-made mustard (or a store-bought mustard with visible seeds in it) (no, it's not replaceable with plain mustard seeds or pickled mustard)

Put the coffee in a deep plate / bowl. Add the salt and grind the pepper over it. Then, squeeze the lemon juice right in it:

Add the coriander, chili, finely sliced garlic cloves and the mustard seeds (or pickled mustard):

Place the chicken pieces in this marinade and cover. Let soak in the fridge for at least a couple of hours.

When you're ready to make them, heat 1 tablespoon (half) of olive oil in a frying pan and pour the chicken with all the coffee-spices mixture in it:

Let fry on medium intensity for 4-5 minutes, then turn on the other side:

After 4-5 minutes turn again and so on, until the liquid evaporates almost completely and the meat is surely done on all sides. At this point add the other tablespoon of olive oil and pour the home-made mustard on the chicken pieces:

Turn to coat all sides and fry for 2-3 minutes to create a glaze. It's ready - put on a bed of white rice - and dig in ! :)

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