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

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