There are many different
variations of mole, a deeply-flavored Mexican sauce. This version
uses common pantry items to make a complex, slightly nutty sauce
to coat gently poached turkey. Serve with rice and beans for
a delicious meal.
Turkey Mole
6 pounds bone-in, skin-on
turkey thighs and breasts
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 (14.5-ounce) can whole tomatoes, drained
1/4 cup creamy peanut butter
2 ounces baking chocolate
2 tablespoons granulated sugar
1 1/2 tablespoons chili powder
1/4 teaspoon ground cinnamon
Wash turkey pieces in
cold water and pat dry with paper towels. Place in a large, heavy-bottomed
pot and add enough water (at least 5 cups) to just cover turkey.
Add salt and pepper. Bring to a gentle boil over medium-high
heat; skim and discard any scum that rises to the surface. Reduce
heat and gently simmer until tender and thoroughly cooked, about
40 minutes.
Remove from pot and let
cool. Strain and reserve cooking liquid. When cool enough to
handle, remove meat and discard skin and bones; set aside.
Heat the same pot used
for cooking the turkey over medium-high heat. Add oil and heat
until hot, but not smoking. Add onion and sauté until
golden brown and softened, about 4 minutes. Pour 3 cups of the
turkey broth into pan to deglaze. Stir in drained tomatoes, peanut
butter, chocolate, sugar, chili powder and cinnamon. Bring to
a boil, reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and purée
in a food processor or blender (use caution when puréeing
hot liquids) or leave in pot and purée with an immersion
blender. Return to pan along with reserved turkey. Cook until
thoroughly heated. Serve immediately.
