Chicken Mole with Coffee Extract (Emeril Lagasse) |
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Prep Time: 360 Minutes Cook Time: 45 Minutes |
Ready In: 405 Minutes Servings: 2 |
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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:
1. 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.
2. COFFEE SYRUP:
3. 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
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