Chicken With Mole Cream Sauce And Tamarind Glaze Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup (about 1 pepper) roasted, peeled and chopped poblano, New Mexican Green or Anaheim chile pepper

1/4 cup shelled pistachio nuts

1/4 cup heavy cream

1/4 cup roasted pine nuts

1 tablespoon olive oil

Tamarind glaze, recipe follows

4 boneless, skinless chicken breast halves

3 tablespoons dark cane or corn syrup

1 cup olive oil

1 tablespoon minced garlic

1 tablespoon ground coriander

1 teaspoon chili powder

1/2 cup shelled pumpkin seeds

1 tablespoon salt

1 tablespoon dried oregano

1 tablespoon tamarind paste

3 tablespoons dark molasses

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 tablespoon of Southwest Essence, recipe follows

2 tablespoons ketchup

1 tablespoon dark cane or corn syrup

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 cup green mole sauce, recipe follows

1/2 teaspoon salt

1 teaspoon crushed red pepper

1 tablespoons plus 1 teaspoon Emeril's Southwest Essence, recipe follows

1 teaspoon black pepper

2 tablespoons chili powder

1 tablespoon garlic powder

1/2 cup chicken stock

2 tablespoons paprika

2 tablespoons tamarind paste

2 tablespoons water

1 teaspoon distilled white vinegar

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