- 4 boneless, skinless chicken breast halves
- 1 tablespoons plus 1 teaspoon Emeril's Southwest Essence, recipe follows
- 1 tablespoon olive oil
- 1/2 cup green mole sauce, recipe follows
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- Tamarind glaze, recipe follows
Preheat the oven to 400 degrees F.
In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly. Cover and refrigerate for 1 hour.
In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy.
In a small saucepan over high heat, combine the green mole sauce, chicken stock, and heavy cream and bring to a boil. Continue to cook over high heat for 2 minutes, then serve immediately. Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze.
Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
Tamarind Glaze Sauce:
- 2 tablespoons tamarind paste
- 1 tablespoon minced garlic
- 3 tablespoons dark cane or corn syrup
- 3 tablespoons dark molasses
- 2 tablespoons ketchup
- 2 tablespoons water
- 1 teaspoon freshly ground black pepper
- 1 tablespoon of Southwest Essence, recipe follows
In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth. Transfer to a small bowl until ready to serve.
Yield: 1 cup
Green Mole Sauce:
- 1/2 cup shelled pumpkin seeds
- 1/4 cup shelled pistachio nuts
- 1/4 cup roasted pine nuts
- 1 tablespoon tamarind paste
- 1/4 cup (about 1 pepper) roasted, peeled and chopped poblano, New Mexican Green or Anaheim chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon dark cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1 cup olive oil
In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month.
Yield: 1 1/2 cups sauce