Cherry Chicken Mole - cooking recipe

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

Preparation

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.