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