Chicken Mole with Coffee Extract

• 2 each chicken breasts
• 1 cup pistachio nuts
• 1 each poblano peppers chopped
• 3 tablespoons cilantro chopped
• 1 tablespoon chocolate
• 1 teaspoon garlic
• 1/4 teaspoon cumin seeds
• 3 cups beef stock prefer veal stock if possible

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.

chicken breasts, pistachio nuts, peppers, cilantro, chocolate, garlic, cumin seeds, beef stock

Taken from recipeland.com/recipe/v/chicken-mole-coffee-extract-45837 (may not work)