Grind the first 8 ingredients to a fine powder in a spice of coffee mill.
Combine the ground spices, cocoa and salt in a bowl, add chicken and stir well to coat. Leave to dry marinate for about 20 minutes. Shake the chicken and brown (about 2 minutes per side) in the butter in a frying pan. Add the rest of the dry marinade, the coffee and the No.3 and simmer for about 3 minutes for breast meat, 5 minutes for thighs. Add the cream and cook for 5 minutes over high heat until chicken is done and the sauce has thickened. Serve with our Brandenburg No.3, but beware: this is a stimulating physical experience!