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 creamMarinate 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 vanillaIn 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
