Coffee Braised Chicken

Coffee Chicken

Coffee Braised Chicken

It’s so hard to believe that I found this amazing recipe in a Weight Watchers cook book and that something that tastes this good is really LOW FAT!  It has now become a staple in the meals served in our home, with a double batch made each time it’s prepared.  It’s also become the main recipe that I share and suggest for family and friends to try.

Instead of using bone in chicken thighs, I sometimes use boneless instead.  This is a marvelous dish and could be appealing to anyone who may enjoy ethnic foods, it shares some of the same rich tastes you may find in Indian or Asian dishes with the ease of preparing it yourself.   Enjoy!
Coffee Braised Chicken Thighs
4 – 5 ounce skinless bone in chicken thighs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 medium onion, halved and sliced
2 garlic cloves, thinly sliced
1 teaspoon fennel seeds
1 teaspoon chile powder
1 teaspoon dried oregano
1 teaspoon packed brown sugar
3/4 cup strong brewed coffee
2 teaspoons balsamic vinegar

1) Sprinkle chicken with salt and pepper. Spray skillet with non stick spray and set over medium high heat. Add chicken and cook, turning once until browned, about 5 minutes. Transfer to a plate.
2) Add onion, garlic, fennel seeds, chile powder, oregano, and brown sugar to skillet and stir to blend. Reduce heat to low, cover and cook, stirring occasionally until onion is tender, about 8 minutes. Add coffee and vinegar and bring to boil.
3)Place chicken thighs on top of onion mixture. Reduce heat to low, cover and simmer 10 minutes. Turn chicken thighs and simmer until chicken is tender and cooked through, another 10 minutes.

Coffee Chicken Nutrition Information

Coffee Braised Chicken Nutrition Information

Serving suggestion: 1 thigh, with 1/2 cup brown rice
Total time: 40 minutes

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