Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti

Raspberry jam, balsamic, and the deep notes of coffee; not a typical ingredient list when discussing poultry — but when you smell the resulting crusted chicken, it will all make sense. Add in the fact that it takes seconds to throw together and that it is seriously easy to devour, and you will never again question this dynamic trio.

SERVES 4–6

• 4 skinless chicken steaks or 6 skinless dark chicken cutlets

Rub

• 1 Tbsp coffee granules
• 2 tsp brown sugar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp thyme

Glaze

• ½ cup + 2 Tbsp raspberry jam
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil

Preheat oven to 400°F (200°C).

Mix rub ingredients. Spray chicken with cooking spray and sprinkle on rub generously. Massage into chicken.

Mix glaze ingredients. Spoon onto chicken and make sure to spread it over.

Roast for 20 minutes. Raise the oven temperature to 450°F (230°C) and roast for another 8–10 minutes.

(Originally featured in Family Table, Issue 837)