Turkey in Chocolate & Chili Sauce
Submitted by dreamboat
A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsMole is one of the great dishes of Mexican cuisine, a sauce so layered and complex that no two cooks make it exactly the same way.
This version builds its depth from a blender full of ingredients: hot salsa, slivered almonds, tomatoes, scallions, currants, roasted pumpkin seeds, garlic, cinnamon, cloves, coriander, and star anise all get pureed smooth.
That mixture simmers in olive oil with chicken stock until it thickens, then unsweetened chocolate melts in and transforms everything into something dark, glossy, and impossibly rich.
The turkey simmers gently in this sauce, soaking up all that spiced, nutty, bittersweet flavor.
A shower of sesame seeds finishes each plate with a toasty crunch.
Variations
- Chicken mole: Swap in a whole cut-up chicken for the turkey; adjust the simmering time down slightly
- Vegetarian: Pour the mole sauce over roasted cauliflower or sweet potatoes for a plant-based version
Chef Tips
- The chocolate adds depth and body, not sweetness; use unsweetened baking chocolate only
- Puree the sauce until completely smooth for the silkiest, most velvety mole
- Poach the turkey first to cook it most of the way through, then brown the pieces for color before adding the sauce
- This sauce improves overnight; make it a day ahead if you can
Ingredients
Directions
Place turkey, bay leaves and rosemary in a large stock pot. Cover with water.
Bring to a boil. Reduce heat to low and simmer for one hour. Turkey will be almost cooked. Set aside.
Chocolate Sauce (Mole Sauce): Place the salsa, almonds, two cups of chicken stock, scallions, tomatoes, currants, pumpkins seeds, garlic, cinnamon, cloves, coriander, anise, salt and pepper in a blender. Purée on high speed.
Heat two tablespoonsof olive oil in a heavy skillet. Pour in the purée and simmer stirring constantly for three minutes. Add two cups of chicken stock and melt in the chocolate.
Stir. Cover and set aside. Remove the turkey from the stock pot and pat dry with paper towels.
Cut into eight pieces. Heat 4 tablespoons of olive oil in a heavy 12-inch skillet. Brown the turkey pieces. Drain the fat. Pour the chocolate sauce over the turkey.
Cook 30 minutes turning the pieces now and then.
To serve place on heated platter and sprinkle with two tablespoons of sesame seeds.
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