Turkey in Chocolate and Chili Sauce
- 7 1/2 pounds turkey
- 3 medium bay leaves
- 1 tablespoon rosemary leaves
- 1/2 cup hot salsa
- 3/4 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
- 1/2 cup currants
- 2 tablespoons pepitas (pumpkin seeds) roasted
- 1 tablespoon garlic finely chopped
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon coriander ground
- 1/2 teaspoon star anise ground
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 6 tablespoons olive oil
- 2 Ounces chocolate unsweetened
- 2 tablespoons sesame seeds
- 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.
- Puree on high speed.
- Heat two tablespoonsof olive oil in a heavy skillet.
- Pour in the puree 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.
turkey, bay leaves, rosemary, hot salsa, almonds slivered, chicken broth, scallions, tomatoes, currants, pepitas, garlic, cinnamon ground, cloves ground, coriander ground, star anise ground, salt, black pepper, olive oil, chocolate, sesame seeds
Taken from recipeland.com/recipe/v/turkey-chocolate-chili-sauce-46004 (may not work)