| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | 5- to 6-ounce chicken breasts | |
| 1 | c | Plus 1 tablespoon coffee syrup; (previous recipe) |
| 1 | c | Pistachios,; shelled and toasted, |
| Plus extra for garnish | ||
| 1 | Poblano pepper,; roasted, peeled and chopped | |
| 1/2 | c | Chopped onion |
| 3 | tb | Chopped cilantro leaves, |
| Plus extra for garnish | ||
| 1 | tb | Finely-chopped bittersweet chocolate |
| 1 | ts | Garlic |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Cumin |
| Salt and pepper | ||
| 3 | c | Stock |
| 2 | tb | Cream |
INSTRUCTIONS
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. Yield: 2 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2140 Posted to MC-Recipe Digest V1 #233 Date: Tue, 1 Oct 1996 10:38:46 -0400 From: Rowaan <Rowaan@ix.netcom.com>
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