You know I’m a coffee achiever. So when I see recipes that contain coffee, I make plans to make them. I got this recipe for Coffee Chicken the other day and I knew, with some minor modifcations, I could make it paleo friendly.

I know that the one thing that will derail the Paleo Train here is if David has to come up with his own meals. I can eat the same thing over and over again, but it’s not so easy with him.

Consequently, we’ve had some terrific meals over the past week even though it’s created an unbelievable amount of dirty dishes! I just can’t seem to cook without using every pot and spatula in the kitchen. Thank goodness for the dishwasher which is now running about three times a day.

So the coffee chicken was terrific. Kind of a coffee flavored barbeque sauce. It was easy but be sure to plan for the one hour baking time. The recipe said to baste it every 15 minutes and I did it the first couple of times but the sauce stayed on the chicken pretty well.

Coffee Chicken

2-3 pounds of chicken or turkey, cut up*
3/4 cup brewed coffee
2 heaping tablespoons of tomato paste
3 tablespoons light soy sauce
3 tablespoons fresh lemon juice
1 tablespoon olive oil
¼ teaspoon stevia

*You can easily use 2-3 pounds of thighs or breasts cut into large chunks, or a whole chicken

Directions:

Preheat the oven to 350°F.

In a one-quart saucepan, mix together the coffee, tomato paste, soy sauce, lemon juice and olive oil.

Stir in the sugar and heat the mixture to boiling then reduce the heat to a simmer for about 5 to 10 minutes or until the mixture has reduced.

Place the chicken pieces in a large shallow pan then pour the reduced mixture over all the chicken covering every piece well.

Bake (uncovered) for about an hour taking care to baste often, at least once every 15 minutes.

Serve with a green veggie and call it lunch. Or dinner. It’s fabu! 🙂