Roast Chicken with Coffee and Chili Rub

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This dish is great served with Rosemary-Lemon Potatoes and wine-glazed mushrooms and pearl onions.

Serves: 6

Preparation time:
Cooking time:


3 1/2 LB.chicken
2 oz.brown sugar
1 oz.ground coffee (espresso if possible)
1/4 teaspoon chili powder -- ground
1/4 teaspoon good cinnamon
1 teaspoon star anise -- ground
1/4 teaspoon cumin -- ground
1/4 teaspoon black pepper -- ground
2 tbsp olive oil
5 oz.Marsala wine or dark rum
8 oz.chicken stock
1 oz.unsalted butter -- chilled


Leave the chicken at room temperature 30 minutes before cooking to ensure a more even cooking of the bird. Put the sugar, coffee and spices in a blender and blitz to a fine dust, like powder. Rub the powder all over the chicken and leave to stand for one hour on a plate in the fridge. Pre-heat the oven to 200*C/400*F/ gas 6. Brush the chicken all over with the olive oil, put in the oven to roast for an hour, brushing it occasionally with more oil. Before the last 10 minutes of cooking, pour over the Masala and chicken stock. Remove the chicken, set aside, cover with foil and rest

Keep warm. Whisk the chilled butter, press into the remaining pan juices and serve with the chicken.


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