Coffee-roasted chicken thighs

Coffee-roasted chicken thighs. Photo / Ian Jones

Serves four

2 cups espresso coffee
4 cardamom pods, smashed
1 cinnamon quill, smashed
1 stick lemongrass, smashed
4 chicken thighs, de-boned and skinless
3 tbsp high-heat oil
1/2 cup port
1/4 cup chicken stock
Knob butter

1 In a sealable plastic bag, combine coffee, cardamom, cinnamon and lemongrass. Add chicken, seal and marinate overnight in the refrigerator.

2 Drain chicken and pat dry. Heat oil in a non-stick pan, brown chicken on both sides. Turn down heat and add port and chicken stock. Simmer until chicken is cooked through.

3 Remove chicken and whisk butter into reduced sauce. Slice chicken and place on a warm potato salad, spoon a little sauce over and serve.