Recipe By :ESSENCE OF EMERIL SHOW #EE2140
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 5- to 6-ounce chicken breasts
1 cup plus 1 tablespoon coffee syrup -- (previous recipe)
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
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.
