Chicken Mole with Coffee Extract
stock, chicken, sugar, pistachios, coffee, onion, cream, chocolate, cilantro, garlic, vanilla, chili
Ingredients
2 (5 to 6-ounce) chicken breasts 1 cup plus 1 tablespoon coffee syrup, recipe follows 1 cup pistachios, shelled and toasted, plus extra for garnish 1 poblano pepper, roasted, peeled and chopped 1/2 cup chopped onion 3 tablespoons chopped cilantro leaves, plus extra for garnish 1 tablespoon finely-chopped bittersweet chocolate 1 teaspoon garlic 1/2 teaspoon chili powder 1/4 teaspoon cumin Salt and pepper 3 cups stock 2 tablespoons cream 2 cups strong coffee 1 cup sugar 1/2 teaspoon vanilla
Directions for Chicken Mole with Coffee Extract Recipe
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 puree; 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. In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using. Yield: 1 to 1 1/2 cups
Read the full directions on Food Network
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