Chicken Mole with Coffee Extract

• 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
• 2 cups strong coffee
• 1 cup sugar
• 1/2 teaspoon vanilla

1. Marinate chicken breasts in 1 cup of coffee syrup for several hours or overnight.
2. Preheat a grill or broiler.
3. In a saucepan combine remaining 1 tablespoon coffee syrup with remaining ingredients, except cream, and bring to a boil.
4. Reduce heat and simmer 30 minutes.
5. Puree with an immersion blender and pass sauce through a strainer into a clean saucepan.
6. Or pour sauce into a blender or food processor and puree; strain for a very smooth sauce.
7. Whisk in cream and adjust seasonings to taste.
8. Meanwhile, grill or broil chicken, turning once, until well-browned, about 8 minutes in all.
9. To serve, top each chicken breast with sauce and garnish with pistachios and cilantro leaves.
10. In a small saucepan heat coffee just to simmering.
11. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using.
12. Yield: 1 to 1 1/2 cups

chicken breasts, coffee syrup, pistachios, pepper, onion, cilantro, bittersweet chocolate, garlic, chili powder, cumin, salt, stock, cream, coffee, sugar, vanilla

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chicken-mole-with-coffee-extract-recipe.html (may not work)