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Chicken with Mole Cream Sauce and Tamarind Glaze (Emeril Lagasse) Recipe

Chicken with Mole Cream Sauce and Tamarind Glaze (Emeril Lagasse) Recipe

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Chicken with Mole Cream Sauce and Tamarind Glaze (Emeril Lagasse)

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Ingredients:

Serving

4 boneless, skinless chicken breast halves
1 tbsp plus 1 tsp emeril's southwest essence, recipe follows
1 tbsp olive oil
1/2 cup green mole sauce , recipe follows
1/2 cup chicken stock
1/4 cup heavy cream
tamarind glaze , recipe follows
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano
2 tbsp tamarind paste
1 tbsp minced garlic
3 tbsp dark cane or corn syrup
3 tbsp dark molasses
2 tbsp ketchup
2 tbsp water
1 tsp freshly ground black pepper
1 tbsp of southwest essence, recipe follows
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
1 tbsp tamarind paste
1/4 cup (about 1 pepper ) roasted, peeled and chopped poblano, new mexican green
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 tbsp dark cane or corn syrup
1 tsp distilled white vinegar
1 cup olive oil

Directions:

Preheat the oven to 400 degrees F.
In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly. Cover and refrigerate for 1 hour.
In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy.
In a small saucepan over high heat, combine the green mole sauce, chicken stock, and heavy cream and bring to a boil. Continue to cook over high heat for 2 minutes, then serve immediately. Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup
Tamarind Glaze Sauce:
In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth. Transfer to a small bowl until ready to serve.
Yield: 1 cup
Green Mole Sauce:
In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month.
Yield: 1 1/2 cups sauce

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1325.73 Kcal (5551 kJ)
Calories from fat	855.71 Kcal
		% Daily Value*
Total Fat	95.08g	146%
Cholesterol	170.23mg	57%
Sodium	3482.81mg	145%
Potassium	1614.81mg	34%
Total Carbs	66.61g	22%
Sugars	32.49g	130%
Dietary Fiber	9.97g	40%
Protein	61.52g	123%
Vitamin C	7.8mg	13%
Vitamin A	0.1mg	4%
Iron	7.5mg	42%
Calcium	264.9mg	26%

Amount Per 100 g
Calories	263 Kcal (1101 kJ)
Calories from fat	169.75 Kcal
		% Daily Value*
Total Fat	18.86g	146%
Cholesterol	33.77mg	57%
Sodium	690.91mg	145%
Potassium	320.34mg	34%
Total Carbs	13.21g	22%
Sugars	6.44g	130%
Dietary Fiber	1.98g	40%
Protein	12.2g	123%
Vitamin C	1.5mg	13%
Iron	1.5mg	42%
Calcium	52.5mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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