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.
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. Yield: 1 to 1 1/2 cups
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By matchiko_6940504
Los Angeles, CA
on March 18, 2008
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I made this and it was fine, interesting flavor and texture, good...just wasn't expecting that particular flavor.
By thebredins_5475486
Portage, MI
on July 30, 2007
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This was easy and had GREAT flavor.
By brettfavre_gopa...
Lakewood, CO
on June 25, 2006
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