Chicken with Cherry Mole Sauce

Prep time: 30 minutes

Cook time: 45 minutes total

1/2 cup slivered almonds

2 dried pasilla chile peppers, stems and seeds removed and torn into strips

1 1/2 cups slightly heaping pitted fresh cherries 

1 cup chicken broth

1/2 cup chopped onion

3 tablespoons raisins

3 tablespoons tomato paste

2 teaspoons unsweetened cocoa powder

3/4 teaspoons dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

2 cloves garlic, chopped 

4 boneless, skinless chicken breasts

Olive oil

Garlic salt and freshly ground pepper

Sesame seeds and cilantro leaves (optional garnish)

Place almonds and chiles in a medium skillet over medium heat. Cook for 1 minute or until 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; cover and cook over low heat for  30 minutes. Remove cover and cook until thickened to desired consistency, stirring frequently. Coat chicken with oil and season lightly with salt and pepper. Broil or pan sear for 5 minutes on each side or until browned and cooked through. Serve with hot mole sauce and garnish with sesame seeds and cilantro, if desired. Makes 4 servings.