Turkey Mole recipe
information
This authentic Mexican dish uses unsweetened chocolate and has a rich, cinnamon taste that is quite unusual.
ingredients
3.5 - 4.5 kg (8 - 10 lb) turkey, cut into 8 serving pieces
350 g (12 oz) finely chopped onions
3 tomatoes, skinned, seeded and coarsely chopped
75 g (3 oz) chopped seedless sultanas
2.5 g (1/2 tsp) ground coriander
5 g (1 tsp) cayenne pepper
2 cloves garlic, finely chopped
2.5 g (1/2 tsp) ground cinnamon
2.5 g (1/2 tsp) ground cloves
100 g (4 oz) finely chopped almonds
2.5 g (1/2 tsp) salt
pinch black pepper
450 ml (16 fl oz) boiling chicken stock
50 g (2 oz) chicken fat
450 ml (16 fl oz) cold chicken stock
40 g (1 1/2 oz) unsweetened chocolate
350 g (12 oz) finely chopped onions
3 tomatoes, skinned, seeded and coarsely chopped
75 g (3 oz) chopped seedless sultanas
2.5 g (1/2 tsp) ground coriander
5 g (1 tsp) cayenne pepper
2 cloves garlic, finely chopped
2.5 g (1/2 tsp) ground cinnamon
2.5 g (1/2 tsp) ground cloves
100 g (4 oz) finely chopped almonds
2.5 g (1/2 tsp) salt
pinch black pepper
450 ml (16 fl oz) boiling chicken stock
50 g (2 oz) chicken fat
450 ml (16 fl oz) cold chicken stock
40 g (1 1/2 oz) unsweetened chocolate
method
1. Put the turkey pieces in a large saucepan and cover with water. Cover the pan and cook over a high heat for 15 minutes.
2. Reduce the heat to medium and cook for a further 45 minutes.
3. Meanwhile, combine the onions, tomatoes, sultanas, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken stock in a large wooden mixing bowl. Mix to a paste.
4. In a large frying pan, melt the chicken fat over a low heat. Add the chopped vegetables and spice mixture. Fry for 5 minutes, stirring constantly.
5. Add the cold chicken stock and chocolate to the pan. Cook for 10 - 12 minutes over a moderate heat, or until the chocolate has completely melted. Stir constantly until the chocolate is evenly distributed throughout the sauce.
6. Preheat the oven to 230°C (450°F) Gas 8. Remove the turkey pieces from the frying pan and drain well. Pat the pieces dry with paper towels. Arrange the turkey pieces in a large baking dish in a single layer. Bake, uncovered, for 30 minutes.
7. Pour the sauce over the turkey pieces and lower the heat to 175°C (350°F) Gas 4. Cook for a further 30 minutes.
8. You can sprinkle the dish with sesame seeds before serving.
2. Reduce the heat to medium and cook for a further 45 minutes.
3. Meanwhile, combine the onions, tomatoes, sultanas, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken stock in a large wooden mixing bowl. Mix to a paste.
4. In a large frying pan, melt the chicken fat over a low heat. Add the chopped vegetables and spice mixture. Fry for 5 minutes, stirring constantly.
5. Add the cold chicken stock and chocolate to the pan. Cook for 10 - 12 minutes over a moderate heat, or until the chocolate has completely melted. Stir constantly until the chocolate is evenly distributed throughout the sauce.
6. Preheat the oven to 230°C (450°F) Gas 8. Remove the turkey pieces from the frying pan and drain well. Pat the pieces dry with paper towels. Arrange the turkey pieces in a large baking dish in a single layer. Bake, uncovered, for 30 minutes.
7. Pour the sauce over the turkey pieces and lower the heat to 175°C (350°F) Gas 4. Cook for a further 30 minutes.
8. You can sprinkle the dish with sesame seeds before serving.
serving amount
serves 8
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