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Mahogany-Glazed Chicken

1/2 cup brewed dark roast coffee
1 tablespoon Dijon mustard
1/2 cup orange juice
1 clove garlic, minced
2 tablespoons molasses
3 1/2 pounds chicken, cut up into four equal pieces
2 tablespoons honey

Preheat oven to 375 degrees. Lightly grease a large baking dish.
Blend the coffee, orange juice, molasses, honey, mustard, and garlic
in a medium bowl. Wash the chicken pieces and pat dry. Dip each
piece of chicken in the coffee mixture and place in the baking
dish. Pour the remaining liquid over the chicken and bake 45 to
60 minutes, depending upon the thickness of the pieces. Turn them
at least once during cooking. When the chicken juices run clear
when the meat is pierced with a sharp knife, remove the chicken
from the baking dish and skim off as much fat as possible from the
cooking juices. Place the pan over medium high heat and bring the
liquid to a boil, reducing it to a syrupy glaze. Pour over the
chicken while hot and serve immediately.

Note: Good served with basmati brown rice and garnished with sliced
green onions. Drained mandarin orange slices would go well as a
garnish also.


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