Glazed Chicken Breasts with Coffee BBQ Sauce
Glazed Chicken Breasts with Coffee BBQ Sauce is a gluten free and primal main course. One serving contains 470 calories, 63g of protein, and 12g of fat. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have unsulphured molasses, scotch bonnet chile, garlic cloves, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Melt the butter in a saucepan.
Add the shallots, garlic and habanero and cook over moderately low heat, stirring frequently, until the shallots soften and begin to brown, about 8 minutes.
Add the coriander and cumin and cook for 30 seconds.
Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute.
Pour in the sherry and simmer over moderately low heat until slightly syrupy, about 7 minutes. Stir in the stock, coffee and molasses and simmer for 1 hour, until reduced to 1 1/2 cups. Stir in the honey. Season with salt and pepper.
Preheat the broiler. Position a rack 8 to 10 inches from the heat source. Season the chicken breasts with salt and pepper and broil for about 25 minutes, turning occasionally, until golden and almost cooked through.
Brush the chicken with 1/2 cup of the sauce and broil for about 5 minutes longer, turning frequently, until the chicken is cooked through.
Transfer the chicken to a platter and pass the remaining barbecue sauce at the table.