Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 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 |
Preparation:
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.
COFFEE SYRUP
2 cups strong coffee
1 cup sugar
1/2 teaspoon vanilla
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. |
