Ingredients

8 cloves
1 tsp allspice
1 tsp coriander seeds
1 tsp cumin seeds
10 black peppercorns
½ stick cinnamon
seeds from 4 pods black cardamon
seeds from 10 pods green cardamom
2 chicken breasts cut into 2 inch pieces, or 6 boneless chicken thighs (we prefer thighs)
¼ cup Venturi-Schulze Brandenburg No.3 wine OR 2oz (60 ml) Gran Solera
2 tsp cocoa powder
¼ cup strong coffee
¼ cup cream
1 tbsp butter

Method

Grind the first 8 ingredients to a fine powder in a spice of coffee mill.

Combine the ground spices, cocoa and salt in a bowl, add chicken and stir well to coat. Leave to dry marinate for about 20 minutes. Shake the chicken and brown (about 2 minutes per side) in the butter in a frying pan. Add the rest of the dry marinade, the coffee and the No.3 or Gran Solera and simmer for about 3 minutes for breast meat, 5 minutes for thighs. Add the cream and cook for 5 minutes over high heat until chicken is done and the sauce has thickened. Serve with our Brandenburg No.3 or Gran Solera, but beware: this is a stimulating physical experience!