Tanzanian Coffee Glazed Chicken

Ingredients:

60 g dark brown sugar

2 tbsp Piri-piri Ketchup

Juice of 1 lime

1 tbsp butter

2 tsp grated ginger

1 tsp instant coffee granules (to be genuinely African this should be Nescafe!)

1/8 tsp ground allspice

5 boneless, skinless, chicken breast halves (about 1kg)

2 large garlic cloves, curshed

1 tsp olive oil

1/2 tsp salt

1/8 tsp freshly-ground green peppercorns

Juice of 1 fresh orange (Seville if you like bitter, navel oranges if you like sweet)

Cooking Instructions:

Combine the sugar, ketchup, orange juice, lime juice, butter, ginger, coffee and allspice in a small pan. Heat and continue stirring until all the sugar has dissolved. Then take off the heat and set aside. Trim the chicken of any fat and sinews then make two deep incisions in the top part of each breast. Mix together the garlic, oil, salt and pepper and rub this mixture all over the chicken breasts. Arrange on a rack in a shallow baking pan (with the slits uppermost) and leave to marinate for 10 minutes. After this time brush the chicken with the glaze you've made (reserve any remaining glaze for later). Refrigerate for 30 minutes to marinate and pre-heat your grill. Grill he chicken for 5 minutes then turn them over and coat with the reserved glaze. Grill for an additional 4 to 5 minutes then turn the chicken over and glaze once again. Grill for an additional 2 minutes, or until the tops are sizzling and well colored.

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