Chicken Mole with Coffee Extract
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 1 | cup |
pistachio nuts
|
|
| 1 | each |
poblano peppers
chopped |
*
|
| 3 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
chocolate
|
*
|
| 1 | teaspoon |
garlic
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| 3 | cups |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 237 | ml |
pistachio nuts
|
|
| 1 | each |
poblano peppers
chopped |
*
|
| 45 | ml |
cilantro
chopped |
|
| 15 | ml |
chocolate
|
*
|
| 5 | ml |
garlic
|
|
| 1.3 | ml |
cumin seeds
|
|
| 7.1E+2 | ml |
beef stock
prefer veal stock if possible |
|
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. purée 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.
