Cherry Chicken Mole

• 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

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.

chili peppers, bing cherries, chicken broth, onion, raisins, tomato paste, cocoa, oregano, ground cumin, cinnamon, garlic, chicken breasts, salt, sesame seeds, cilantro leaf

Taken from www.food.com/recipe/cherry-chicken-mole-468071 (may not work)