6 chicken legs, thighs and drumsticks separated
1 teaspoon oil
1/2 onion, chopped
1 garlic clove, minced
1/4 cup strong coffee
1 teaspoon mustard powder
1/2 teaspoon fenugreek
1/2 cup brown sugar
salt and freshly ground pepper
For the barbecue sauce: heat the oil in a small saucepan. Saute the onion and garlic until tender and translucent. Add the coffee and bring to a simmer for one minute. Add the remaining ingredients and simmer until thickened. Season to taste with salt and pepper. Cool the sauce completely and then pour over the prepared chicken legs. Toss to coat well and refrigerate for at least two hours to overnight. Preheat the barbecue grill. Remove the chicken from the marinade and place on a plate. Transfer the remaining marinade into a small saucepan and bring to a boil. Turn the heat down to a simmer. Season the chicken with salt and pepper and grill over medium heat. Baste with the simmering barbecue sauce and continue to heat until the chicken is cooked through, or an instant read thermometer registers 165F. Serves 6.
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