Deciding how to use this...

[labradors]

Thanks, Maryann. This jelly is pretty firm, so the thumb prints may work a little better - can't just squish this between two cookies and expect it all to hold together.

Welcome to the forum, Jimmy. That is along the lines of what I was considering, but I was thinking of fresh, minced garlic and no onions, but puréeing everything with some reconstituted ancho and guajillo peppers. For that matter, I have about a gallon bag of whole, dried cayenne peppers and could add one or two of those, but I'm kind of going against my usual propensity for hot and spicy and leaning toward a more subtly discernible combination.

[labradors]

Part 1 - the chicken - tasty, but not spectacular:

Chicken Glazed with Coffee Jelly and Guajillo Chiles

Ingredients:

• 2 Guajillo chiles, seeded and torn into quarters
  
• 1 Cup Chicken stock
  
• 1/2 Cup Coffee jelly
  
• Pinch Salt
  
• Pinch White pepper
  
• 4 Chicken legs (drumstick and thigh, together)

Instructions:

1. In a dry sauté pan, roast the guajillo chiles on medium heat for about 4 minutes or until toasted, but not burnt..
   
2. In a saucepan, bring the chicken stock to a boil.
   
3. Remove from the heat.
   
4. Add the guajillo chiles to the stock.
   
5. Preheat oven to 350°F.
   
6. Allow to soak for 20 minutes.
   
7. Purée the mixture in a blender.
   
8. Return the mixture to the saucepan.
   
9. Add the salt and white pepper.
   
10. Bring the mixture to a simmer.
    
11. Reduce to 1/4 Cup.
    
12. Add the jelly.
    
13. Cook only until the jelly has melted and the mixture is thoroughly combined.
    
14. Remove from the heat.
    
15. Arrange chicken legs in a baking dish.
    
16. Bake for 40 minutes.
    
17. Brush half of the glaze onto the chicken.
    
18. Bake for 5 minutes.
    
19. Brush the rest of glaze onto the chicken.
    
20. Bake for another 5 minutes.
    
21. Serve.

Since I didn't feel like making this really zippy, I made the glaze a very simple combination. Interestingly, it tasted great by itself, but just didn't pair up as well with the chicken as I had expected, and the quantity was just right, so it wasn't a case of its being "diluted" but spreading it too thinly on too much meat. In retrospect, maybe this would be better on pork, after all.

[cjs]

Well, we never know until... do we? Good luck on the next dish.