How To make Chicken Mole with Coffee Extract

2 5- to 6-ounce chicken breasts
1 cup plus 1 tablespoon coffee syrup

(previous recipe)
1 cup pistachios, :

shelled and toasted,
plus extra for garnish 1 poblano pepper, -- roasted, peeled and chopped
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 tablespoons cream
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.