4 boneless skinless chicken breasts
1 cup coffee liquor
3 cups chicken stock
1 Tablespoon coffee liquor
3/4 cup pistachio meats
1 chile pepper, chopped
1/2 cup chopped onion
3 Tablespoons chopped cilantro leaves
1 Tablespoon bittersweet chocolate, chopped fine
1 teaspoon fresh garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper
2 Tablespoon cream
1 Tablespoon cornstarch
Chopped, roasted pistachios
Trim all visible fat from the chicken breasts. Marinate in 1 cup of coffee liquor for several hours or overnight.
Lightly roast the pistachios and the chile in a skillet, then coarsely chop them.
In a saucepan combine all of the sauce ingredients except the cream and cornstarch, and bring to a boil. Reduce heat and simmer for 30 minutes.
Cool the sauce slightly, then carefully pour into a blender or food processor and puree. Strain through a sieve into a clean saucepan.
Mix the cream and cornstarch together, then whisk into the sauce. Heat until slightly thickened.
Adjust salt and pepper to taste.
Meanwhile, remove chicken from marinade and shake off excess marinade. Grill or broil the chicken, turning once, until well-browned.
To serve, top each chicken breast with enough sauce to cover and garnish with a sprinkle of chopped pistachios and cilantro.