Chicken Mole With Coffee Extract

Course : Chicken
Serves: 2
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12 ounces chicken breasts
1 cup plus 1 tablespoon coffee syrup (recipe follows)
1 cup pistachios -- shelled and toasted, plus extra for garnish
1 medium 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
1 teaspoon salt and pepper
3 Cups stock
2 Tablespoons cream

Preparation / Directions:

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.


Nutritional Information:

605 Calories (kcal); 33g Total Fat; (49% calories from fat); 60g Protein; 15g Carbohydrate; 200mg Cholesterol; 203mg Sodium

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