Cherry Chicken Mole

Simply grilled chicken gets a sweet and spicy makeover with the addition of this delicious mole featuring California Bing Cherries

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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.