Zanzibar Coffee Glazed Chicken

Zanzibar Coffee Glazed Chicken

When you hear this chicken then you will think the Chef is crazy, or now it is too much, but it is Unguja tropical dish which you will never forget after tasting it.

I prepared this dish together with Forodhani Hotel and Restaurant Management College students from Dar Es Salaam, when I visited Kizimbani Spice Gardens in 1999.

Ingredients

• 1/3 cup packed dark brown sugar
• 2 tablespoons hot spicy ketchup
• 1 lime
• 1 tablespoon butter
• 2 teaspoons finely chopped ginger
• 1 teaspoon Tanzanian NESCAFÉ 100% Pure Instant Coffee Granules
• 1/8 teaspoon ground allspice ( masala powder )
• 5 pcs. (about 1 kg. total) boneless, skinless chicken breast halves
• 2 large cloves garlic
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon Zanzibar fresh ground green pepper granules
• 1 fresh Kizimbani orange ( These oranges are very special, I think my uncle Salim Himidi remember them how tasty they are.) I remember when I visited Kizimbani in 1999, the first thing I asked I wanted an orange to taste, and still they taste same as before.

Method

• Combine sugar, ketchup, fresh orange juice, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
• Trim the chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• Combine garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• Preheat broiler
• Broil the chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Serve the dish with Reunion creole rice

Benn and His Family wish you Happy Idd and Years to come!

Benn Haidari