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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Simply grilled chicken gets a sweet and spicy makeover with the addition of this delicious mole featuring California Bing Cherries 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.
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