Turkey Mole

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Turkey leg-thigh pieces (large)
1/3 cup	20g / 0.7oz	Sliced yellow onion
3		Garlic cloves - minced
1 tablespoon	15ml	Sesame seeds - toasted
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Coriander seeds - toasted, crushed
2 tablespoons	30ml	Ground dried ancho or mixed - chile peppers
2 teaspoons	10ml	Chopped fresh cilantro
2 cups	474ml	To 3 c chicken stock
3 tablespoons	45ml	Smooth peanut butter
2 1/2 tablespoons	37ml	Tomato paste
4 tablespoons	60ml	Golden raisins
1 oz	28g	Unsweetened chocolate - chopped
		Salt
		Freshly ground black pepper
		Garnish
		Roasted and julienne red - bell peppers
		Warm tortillas
		Fresh cilantro sprigs

Recipe Instructions

From "American Game Cooking," by John Ask and Sid Goldstein.

Heat oil in a large, heavy-bottomed saute pan and brown turkey on all sides. Remove turkey and set aside. Add onion to pan and saute until lightly browned. Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes. Add stock and simmer for 1O minutes, stirring occasionally.

Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth. Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes. Thin with stock as necessary. Season with salt and pepper.

Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey. Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Source:
Lisa Meyers

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