Chicken mole with coffee extract
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (5 to 6-ounce) chicken | |
| Breasts | ||
| 1 | cup | Plus 1 tablespoon coffee |
| Syrup (previous recipe) | ||
| 1 | cup | Pistachios, shelled and |
| Toasted, plus extra for | ||
| Garnish | ||
| 1 | Poblano pepper, roasted, | |
| Peeled and chopped | ||
| ½ | cup | Chopped onion |
| 3 | tablespoons | Chopped cilantro leaves, |
| Plus extra for garnish | ||
| 1 | tablespoon | Finely-chopped bittersweet |
| Chocolate | ||
| 1 | teaspoon | Garlic |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Cumin |
| Salt and pepper | ||
| 3 | cups | Stock |
| 2 | tablespoons | Cream |
Directions
Marinate chicken breasts in 1 cup of coffee syrup for several hours or overnight. Preheat a grill or broiler. In a saucepan combine remaining 1 tablespoon coffee syrup with remaining ingredients, except cream, and bring to a boil. Reduce heat and simmer 30 minutes.
Puree with an immersion blender and pass sauce through a strainer into a clean saucepan. Or pour sauce into a blender or food processor and purge; strain for a very smooth sauce. Whisk in cream and adjust seasonings to taste. Meanwhile, grill or broil chicken, turning once, until well-browned, about 8 minutes in all. To serve, top each chicken breast with sauce and garnish with pistachios and cilantro leaves.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2140