Coffee Chicken or Turkey Divine

A great idea for leftover turkey or chicken.

This is a terrific recipe that’s great hot, cold, or chopped up in salads and it's the perfect way to deal with leftover chicken or turkey. It’s tangy and lightly sweet and is delicious over any assertive grain like wild rice, barley, brown rice or buckwheat groats (kasha). Ketchup usually has considerable sugar in it, so if you’re counting calories, opt for plain tomato paste.

Please note: if you are using cooked leftover chicken or turkey use the reduction as a sauce rather than a marinade, and if you are re-heating it bring the internal temperature to 165 degrees F.
For more tips on food safety visit www.nsf.org.

This recipe makes 4-6 servings.

Coffee Chicken Divine Ingredients:
2-3 pounds of chicken or turkey, cut up*
3/4 cup brewed coffee
1/3 cup ketchup or 2 heaping tablespoons of tomato paste
3 tablespoons light soy sauce
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 tablespoons sugar

*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, ketchup, 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.