Chicken Mole with Coffee Extract

Total Time:
6 hr 45 min
Prep:
6 hr
Cook:
45 min

Yield:
2 servings
Level:
Advanced

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

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


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