22 April 2009

Recipe: Chicken and Pistachio Mocha Mole Sauce

From Denny: Chicken Mole sounds divine, especially this exotic recipe I found over at Chocoholic.com! This is a faster convenience version of the traditional complex slow-cooked mole. Wonderful for spring and summer entertaining.

From: Robert Phillips

Yield: 4 servings



4 5-to-6 ounce boneless skinless chicken breasts

1 cup plus 1 Tablespoon coffee liquor (Kahlua), separated


1 Tablespoon coffee liquor (Kalhua)

1 cup pistachios, plus extra for garnish

1 poblano chile

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 Tablespoon cream

1 Tablespoon cornstarch


Trim any excess fat from the chicken breasts. Marinate the chicken in 1 cup of coffee liquor for several hours or overnight.

Shell the pistachios, roast them lightly in a skillet, and then coarsely chop them.

Carefully roast, peel, and chop the poblano.
Preheat a grill or broiler.

In a saucepan combine all of the sauce ingredients ingredients, except the cream and cornstarch, and bring to a boil. Reduce heat and simmer 30 minutes.

Cool slightly. Then carefully pour the sauce into a blender or food processor and puree. Strain through a sieve into a clean saucepan. Mix cream and cornstarch together first, then whisk into the sauce. Heat until slightly thickened.

Adjust seasonings to taste.

Meanwhile, remove chicken from marinade and wipe off excess marinade. Grill or broil the chicken, turning once, until well-browned, about 8 minutes in all. To serve, top each chicken breast with enough sauce to cover and garnish with a sprinkle of chopped pistachios and cilantro leaves.

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