Dean Devine is a 5th generation Californian, harvesting his glorious cherries with the aid of his two grown children: John, 42, and Cindy, 40. The rich soils in Lodi produce his spectacular cherries. This family has been in the business for 36 years. Dean shares this recipe in the June issue of California Farmer, in the "A Taste of California" section. Dean's motto ... "Remember: Be Californian. Buy California-grown." Thirty minutes prep and 30 minutes to cook and you have a "Devine" mole, in honor of the Devine family!
2 dried Pasilla chile peppers, stems & seeds removed, torn into strips
2 C. fresh California Bing cherries (slightly heaping), pitted
1 C. chicken broth
1/2 C. chopped onion
3 T. raisins
3 T. tomato paste
2 t. unsweetened cocoa powder
3/4 t. dried oregano
1/4 t. ground cumin
1/4 t. cinnamon
2 cloves garlic, chopped
4 boneless, skinless chicken breasts
salt & freshly ground pepper to taste
sesame seeds and cilantro
Place chiles in a medium skillet over medium heat. Cook for a minute on each side, or until chiles are fragrant & 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 & cook over medium heat for about 15 minutes to thicken, stirring frequently.
Season chicken lightly with salt & pepper. Grill for 5 minutes on each side or until lightly charred & cooked through. Coat liberally with cherry mole sauce and cook for a minute more on each side.
Transfer to a serving platter; top with additional sauce, sesame seeds & cilantro.