Chicken with Mole Cream Sauce and Tamarind Glaze

Name: Chicken with Mole Cream Sauce and Tamarind Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves; 1 tablespoons plus 1 teaspoon Emeril's Southwest Essence, recipe follows; 1 tablespoon olive oil; 1/2 cup green mole sauce, recipe follows; 1/2 cup chicken stock; 1/4 cup heavy cream; Tamarind glaze, recipe follows; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder; 1 teaspoon crushed red pepper; 1 tablespoon salt; 1 tablespoon dried oregano; 2 tablespoons tamarind paste; 1 tablespoon minced garlic; 3 tablespoons dark cane or corn syrup; 3 tablespoons dark molasses; 2 tablespoons ketchup; 2 tablespoons water; 1 teaspoon freshly ground black pepper; 1 tablespoon of Southwest Essence, recipe follows; 1/2 cup shelled pumpkin seeds; 1/4 cup shelled pistachio nuts; 1/4 cup roasted pine nuts; 1 tablespoon tamarind paste; 1/4 cup (about 1 pepper) roasted, peeled and chopped poblano, New Mexican Green or Anaheim chile pepper

Servings: persons

4 boneless, skinless chicken breast halves
1 tablespoons plus 1 teaspoon Emeril's Southwest Essence, recipe follows
1 tablespoon olive oil
1/2 cup green mole sauce, recipe follows
1/2 cup chicken stock
1/4 cup heavy cream
Tamarind glaze, recipe follows
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
2 tablespoons tamarind paste
1 tablespoon minced garlic
3 tablespoons dark cane or corn syrup
3 tablespoons dark molasses
2 tablespoons ketchup
2 tablespoons water
1 teaspoon freshly ground black pepper
1 tablespoon of Southwest Essence, recipe follows
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
1 tablespoon tamarind paste
1/4 cup (about 1 pepper) roasted, peeled and chopped poblano, New Mexican Green or Anaheim chile pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup olive oil

1
Preheat the oven to 400 degrees F.
2
In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly.
3
Cover and refrigerate for 1 hour.
4
In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side.
5
Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy.
6
In a small saucepan over high heat, combine the green mole sauce, chicken stock, and heavy cream and bring to a boil.
7
Continue to cook over high heat for 2 minutes, then serve immediately.
8
Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze.
9
Combine all ingredients thoroughly.
10
In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth.
11
Transfer to a small bowl until ready to serve.
12
In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl.
13
This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, 1 tablespoons plus 1 teaspoon Emeril's Southwest Essence, recipe follows, 1 tablespoon olive oil, 1/2 cup green mole sauce, recipe follows, and more.

Yes, Chicken with Mole Cream Sauce and Tamarind Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!