Food Network: Chicken Mole with Coffee Extract

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Chicken Mole with Coffee Extract
Recipe courtesy Emeril Lagasse

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

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.

Ingredients
COFFEE SYRUP:
2 cups strong coffee
1 cup sugar
1/2 teaspoon vanilla

Directions
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