Chicken mole with coffee extract

Yield: 4 servings

Measure Ingredient
2 \N (5 to 6-ounce) chicken
\N \N Breasts
1 cup Plus 1 tablespoon coffee
\N \N Syrup (previous recipe)
1 cup Pistachios, shelled and
\N \N Toasted, plus extra for
\N \N Garnish
1 \N Poblano pepper, roasted,
\N \N Peeled and chopped
½ cup Chopped onion
3 tablespoons Chopped cilantro leaves,
\N \N Plus extra for garnish
1 tablespoon Finely-chopped bittersweet
\N \N Chocolate
1 teaspoon Garlic
½ teaspoon Chili powder
¼ teaspoon Cumin
\N \N Salt and pepper
3 cups Stock
2 tablespoons Cream

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

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