Turkey With Chili And Bitter Chocolate Mole
Nutrition
Calories: 627 kcalCarbohydrates: 22 gProtein: 80 gFat: 43 gSaturated Fat: 21 gCholesterol: 254 mgSodium: 370 mgFiber: 15 gSugar: 11 gVitamin A: 101.55 IUCalcium: 99 mgIron: 18 mg
Ingredients
- 4 whole Garlic cloves
- 12 each hazelnuts with skins
- 12 each almonds with skins
- 2 tbsp pine nuts
- 1 pinch cinnamon stick about 1/2-inch long
- ¼ teaspoon whole clove 4 whole cloves
- 1/4 tsp aniseed
- 1/2 tsp saffron
- 1 oz unsweetened baking chocolate 1 square bitter chocolate, grated
- 2 cups chicken broth
- 10 each dried chilies
- 8 lb turkey
- 1/2 cup lard or vegetable oil
- 1 whole onion large, chopped
- 6 each Fresh red tomatoes peeled, seeded, and chopped
Instructions
- In a skillet, roast the garlic cloves over medium-high heat until their skins are brown and can be removed. Toast the nuts in the same skillet for 5 minutes, stirring so they don't burn. Put them in a blender with the garlic. Toast the cinnamon, cloves, aniseed, and saffron in the same skillet to bring out their flavor. Add them to the blender with grated chocolate and 1 cup of the chicken broth.
- Prepare chili pulp by toasting, soaking, and puréeing the chilies with a little of their liquid until smooth. Add to the chocolate mixture.
- Cut the turkey into serving pieces, heat the lard in a large casserole, and brown quickly in the lard. Lower heat and add the onion. Saut6 until soft. Add tomatoes and the remaining cup chicken broth, cover, and braise in a 325° oven 40 to 60 minutes, depending on size of turkey. Remove turkey and set aside while finishing the sauce.
- Purée the sauce in which the turkey has braised, and mix with the chili chocolate mixture, keeping the sauce relatively thick. Return turkey pieces to the casserole, pour the sauce over them, cover, and return to the oven to cook until meat is tender and flavors blended, 20 to 40 minutes more.