Cherry Chicken Mole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 dried pasilla chili peppers, stems and seeds removed and torn into strips
• 2 cups pitted fresh california bing cherries (slightly heaping)
• 1 cup chicken broth
• 1/2 cup chopped onion
• 3 tablespoons raisins
• 3 tablespoons tomato paste
• 2 teaspoons unsweetened cocoa powder
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 2 garlic cloves, chopped
• 4 boneless skinless chicken breasts
• salt & freshly ground black pepper
• sesame seeds, garnish
• cilantro leaf, garnish

Recipe

• 1 place chiles in a medium skillet over medium heat. cook for a minute on each side or until chiles are fragrant and toasty. place in a blender or food processor with cherries, broth, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth. transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently. season chicken lightly with salt and pepper. grill for 5 minutes on each side or until lightly charred and cooked through. coat liberally with cherry mole sauce and cook for a minute more on each side. transfer to a serving platter and top with additional sauce, sesame seeds and cilantro.