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 |