*  Exported from  MasterCook  *
 
                                TURKEY MOLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2       tb           Olive oil
    4       lg           Turkey leg-thigh pieces
      1/3   c            Sliced yellow onion
    3                    Garlic cloves, minced
    1       tb           Sesame seeds, toasted
      1/4   ts           Cinnamon
      1/4   ts           Ground cloves
      1/4   ts           Coriander seeds, toasted,
                         -crushed
    2       tb           Ground dried ancho or mixed
                         -chile peppers
    2       ts           Chopped fresh cilantro
    2       c            To 3 c chicken stock
    3       tb           Smooth peanut butter
    2 1/2   tb           Tomato paste
    4       tb           Golden raisins
    1       oz           Unsweetened chocolate,
                         -chopped
                         Salt
                         Freshly ground black pepper
                         Garnish:
                         Roasted and julienned red
                         -bell peppers
                         Warm tortillas
                         Fresh cilantro sprigs
 
   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 IO 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.
   
   PER SERVING: 660 calories, 59 g protein, 19 g
   carbohydrate, 39 g fat (9 g saturated), 196 mg
   cholesterol, 252 mg sodium, 2 g fiber.
   
   Jayne Benet writing in the San Francisco Chronicle,
   3/18/92.
   
   Posted by Stephen Ceideburg
  
 
 
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