• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tbsp ground coffee

  2. 2 tsp coarse salt

  3. 2 tsp paprika

  4. 2 tsp brown sugar

  5. 2 tsp coarse black pepper

  6. 1 tsp dry mustard powder

  7. 1 tsp ground coriander

  8. 4 chicken thighs

  9. 3 large carrots , peeled and cut into pieces

  10. 2 onions , peeled and cut into wedges

  11. yoghurt mixed with harissa , to taste

  12. coriander , to garnish

Instructions Jump to Ingredients ↑

  1. For the coffee rub: combine all of the rub ingredients together in a bowl.

  2. Preheat the oven to 200C/180C fan/gas 6.

  3. For the chicken: score the chicken thighs with a sharp knife, about 2-3 cuts in each piece. Rub the coffee spice mix over the chicken pieces and leave to marinate for at least 20 minutes, or overnight in the fridge if possible.

  4. Arrange the carrots and onions in the bottom of a roasting pan. Set the chicken on top of vegetables. Cover the pan with foil and bake for 30 minutes, then remove the foil and cook for a further 10 minutes, or until the chicken is golden-brown and cooked through. Baste occasionally with the pan juices. Remove from the oven and set aside to rest for five minutes before serving.

  5. Serve the chicken with some of the carrots and onions, with dollops of harissa yogurt. Garnish with a few sprigs of coriander.


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