This delicious recipe is best prepared with chicken that still has its bones in. I don’t know if I am just used to them like this, or I like the bones in best. They give the chicken a deeper flavor and more moisture even if it gets slightly overcooked. The sauce is delicate, even somewhat sweet, and I would drizzle it over white rice with a lot of shredded cheese, top it with the coconut and “voilà!” a great side dish.
Dissolve the coffee in the water.
In a bowl dissolve the coffee in 2 teaspoons water, and add the yogurt, honey, garlic, cornstarch, curry, salt and pepper. Mix well. Place the chicken in a shallow dish, pour the marinade over the chicken, cover, and refrigerate for 1 to 2 hours or overnight.
Place the raisins and the cognac in a small saucepan over medium heat until the raisins plump up, about 2 minutes; flambé, remove from the heat, and set aside.
Remove the chicken from the refrigerator and let stand for 10 minutes to reach room temperature. Place in a baking pan with the sauce.
Bake for 40 to 45 minutes. Check with an instant-read thermometer for an internal temperature of 160ºF.
Add the raisins and almonds to the sauce in the pan, mix, and spoon over the breasts, sprinkle the toasted coconut on top.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
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