Cherry Chicken Mole
- Ready In:
- 1hr
- Ingredients:
- 15
- 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
- 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.
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