Ingredients Jump to Instructions ↓

  1. 2 5- to 6-ounce chicken breasts

  2. 1 cup plus 1 tablespoon coffee syrup (previous recipe)

  3. 1 cup pistachios, shelled and toasted, plus extra for garnish

  4. 1 Poblano pepper, roasted, peeled and chopped

  5. 1/2 cup chopped onion

  6. 3 tablespoons chopped cilantro leaves, plus extra for garnish

  7. 1 tablespoon finely-chopped bittersweet chocolate

  8. 1 teaspoon garlic

  9. 1/2 teaspoon chili powder

  10. 1/4 teaspoon cumin Salt and pepper

  11. 3 cups stock

  12. 2 tablespoons cream

Instructions Jump to Ingredients ↑

  1. 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 purée; 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. Yield : 2 servings


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