Turkey in Chocolate & Chili Sauce
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | pounds |
turkey
|
|
| 3 | medium |
bay leaves
|
*
|
| 1 | tablespoon |
rosemary leaves
|
|
| ½ | cup |
hot salsa
|
* |
| ¾ | cup |
almonds
slivered |
*
|
| 4 | cups |
chicken broth
at room temperature |
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 3 | medium |
tomatoes
peel, seed and chop or 1 cup italian plum tomatoes |
|
| ½ | cup |
currants
|
|
| 2 | tablespoons |
pepitas (pumpkin seeds)
roasted |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
star anise
ground |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 6 | tablespoons |
olive oil
|
|
| 2 | Ounces |
unsweetened chocolate
|
*
|
| 2 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.4 | kg |
turkey
|
|
| 3 | medium |
bay leaves
|
*
|
| 15 | ml |
rosemary leaves
|
|
| 118 | ml |
hot salsa
|
* |
| 177 | ml |
almonds
slivered |
*
|
| 946 | ml |
chicken broth
at room temperature |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 3 | medium |
tomatoes
peel, seed and chop or 1 cup italian plum tomatoes |
|
| 118 | ml |
currants
|
|
| 3E+1 | ml |
pepitas (pumpkin seeds)
roasted |
|
| 15 | ml |
garlic
finely chopped |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
star anise
ground |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 9E+1 | ml |
olive oil
|
|
| 2 | Ounces |
unsweetened chocolate
|
*
|
| 3E+1 | ml |
sesame seeds
|
|
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.
