Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 6 Ounce chicken breasts

  3. 1 Cup plus 1 tablespoon coffee syrup

  4. follows)

  5. 1 Cup pistachios -- shelled and toasted, plus extra for garnish

  6. 1 poblano pepper -- roasted, peeled and chopped 1/2 Cup chopped onion

  7. 3 Tablespoons chopped cilantro leaves -- plus extra for garnish

  8. 1 Tablespoon finely-chopped bittersweet chocolate

  9. 1 Teaspoon garlic

  10. 1/2 Teaspoon chili powder

  11. 1/4 Teaspoon cumin

  12. Salt and pepper

  13. 3 Cups stock

  14. 2 Tablespoons cream

Instructions Jump to Ingredients ↑

  1. Marinate chicken breasts in 1 cup of coffee syrup for several hours orovernight. 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.

  2. COFFEE SYRUP2 cups strong coffee1 cup sugar1/2 teaspoon vanillaIn a small saucepan heat coffee just to simmering. Stir in sugar andvanilla and simmer 8 minutes,stirring until sugar dissolves; cool before using.


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