Ingredients

1. 2 tablespoons unsalted butter
2. 2 large shallots, very finely chopped
3. 8 medium garlic cloves, very finely chopped
4. 1/2 habanero or Scotch bonnet chile, seeded and minced
5. 2 teaspoons ground coriander
6. 2 teaspoons ground cumin
7. 1 tablespoon tomato paste
8. 1/2 cup dry sherry
9. 2 cups chicken stock or canned low-sodium broth
10. 1/4 cup strong brewed coffee
11. 2 tablespoons unsulphured molasses
12. 3 tablespoons honey
13. Salt and freshly ground pepper
14. 6 chicken breast halves, on the bone (about 10 ounces each) 

Directions

1. Melt the butter in a saucepan. Add the shallots, garlic and habanero and cook over moderately low heat, stirring frequently, until the shallots soften and begin to brown, about 8 minutes. Add the coriander and cumin and cook for 30 seconds. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Pour in the sherry and simmer over moderately low heat until slightly syrupy, about 7 minutes. Stir in the stock, coffee and molasses and simmer for 1 hour, until reduced to 1 1/2 cups. Stir in the honey. Season with salt and pepper.
   
   2. Preheat the broiler. Position a rack 8 to 10 inches from the heat source. Season the chicken breasts with salt and pepper and broil for about 25 minutes, turning occasionally, until golden and almost cooked through. Brush the chicken with 1/2 cup of the sauce and broil for about 5 minutes longer, turning frequently, until the chicken is cooked through. Transfer the chicken to a platter and pass the remaining barbecue sauce at the table.

Make Ahead

The barbecue sauce can be refrigerated for 2 weeks.

Notes

One Serving:
Calories 440 kcal, Total Fat 17.0 gm, Saturated Fat 6.3 gm, Protein 49 gm, Carbohydrates 20 gm