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Chicken Mole with Coffee ExtractRecipe : Chicken Mole with Coffee Extract
Procedure :
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 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 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. |
